Pumpkin Muffins

Have I mentioned that I LOVE to bake?  Well, I do!  It has been cold and rainy the past 2 days, and that just screams “Bake Something”!! to me!  I decided to stay away from baking cookies this time since I’ll be making birthday cakes soon.  I decided to whip up the kids favorite (okay and mine too) pumpkin muffins!  A friend gave me a healthy recipe years ago that she got from a Cooking Light magazine.  Here’s a link to see the original recipe..http://www.myrecipes.com/recipe/pumpkin-muffins-3

Here is what I do…

In a medium size bowl, I mix together all the dry ingredients (flours, sugars, salt, pumpkin pie spice, baking soda, and baking powder)

Then in another bowl I add the wet ingredients (milk, eggs, canned pumpkin puree, canola oil, applesauce).  This time around I was out of applesauce so I added in some low fat vanilla yogurt I had on hand.  That worked out perfect too!

Now add the mixed wet ingredients to your dry ingredients.

   

Spray muffin tins and add your batter!

Bake at 375 degrees for 20 minutes (10-12 min for mini muffins)

  

These are wonderful!!!  My kids love them!

Here’s the recipe (with the changes I make)

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/4 teaspoons pumpkin-pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup 1 or 2% milk
2 eggs
1/4 cup canola oil (coconut oil would probably work too, but I haven’t tried this yet)
1/4 cup applesauce (or low fat yogurt works too)