Thursday, October 29, 2009

Sugar-Free Pumpkin Spice Muffins

I have been wanting to try a new sugar-free recipe, that doesn't use any butter and only whole-wheat flour. I took a few recipe's and modified them and this is what I came up with:

1 2/3 cup whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon pumpkin spice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup canned pumpkin
1/4 cup applesauce
2 beaten eggs
1/3 cup splenda
1/4 cup low-fat milk (you can also use whole or reduced fat milk)
2 tablespoons vegetable oil
1 teaspoon of orange extract
1 teaspoon of vanilla extract
1/2 walnuts (or chocolate chips)

Preheat oven to 350 degrees.

In a large bowl mix together the following dry ingredients: whole-wheat flour, baking powder, pumpkin spice, nutmeg, splenda and salt.

In a separate large bowl mix together all of the wet ingredients: pumpkin, applesauce, low-fat milk, and vegetable oil.

Combine both mixtures together, and once smooth, start to fold in the walnuts

Bake at 350 degrees for 20 - 25 minutes.

I ended up baking for 25 minutes. Right out of the oven, the muffin's were still a bit gooey (but cooked) soft inside. After letting them cool a bit, they were still soft inside, not a cake-like density, but a bit thicker.

Not as much flavor as I expected or wanted, but they were decent none-the-less. I will still eat 'em up!

To help with the flavor I made a sugar-free pumpkin spice cream-cheese topping. Recipe to come soon! :)

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