Healthy Rendition : Pumpkin Spice Muffins
November 24, 2014As much as I love my Pumpkin Spice Bread, my family seems to devour it in less then a day! I'm flattered that they enjoy it so much. But I cant seem to keep up with the requests. I keep telling them "I AM NOT TIM HORTONS".
I thought about it and I figured if I baked the recipe in muffin pans it might help out with portion control. Another thing I found was the outside edges were more crunchy as a muffin. I love the recipe both ways, but for packing lunching or portion control I find the muffins better.
However if I have guests over I will bake the recipe as a bread. I prefer the presentation of the pumpkin bread vs muffins.
Pumpkin Spice "Muffins"
Total time: 45-50 minutes
Yields: 12 Generous Muffins
Ingredients:
- 1 cup Oatmeal Flour
- 1/2 cup brown rice flour
- 1/4 Tapioca Flour
- 1/2 loosely packed brown sugar ( or sweetener of choice)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1 tsp cardamom
- 1 1/2 cup pumpkin purée ( Canned or from Scratch)
- 1/2 cup pureed carrots or sweet potatoes ( Baby food works as well)
- 3 tbsp. no sugar added maple syrup (or honey, agave or similar natural sugar)
- 2 tbsp water
- 1/2 cup chopped walnuts, almonds and pecans
- 1/2 Fiber One Cereal (Optional, I need the extra fiber )
Cooking directions
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a loaf pan. Muffins Pan works as well for portion control/meal prep.
- In a large bowl, mix together flours, sugar, soda, baking powder, salt, and all the spices.
- Next, in a small bowl, stir together pumpkin, puree, syrup, and water.
- Add the wet mixture to the dry mixture, combining until everything is just moistened and forms a thick batter.
- Fold in chopped nuts and Fiber 1.
- Pour the batter into the prepared muffin
pan and place in the center rack of the oven. - Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy!
xo
J.R
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