I made some pumpkin muffins this past weekend that were lackluster. They were ok, but they didn't make me want to eat them non-stop, which is something I think a muffin should do. So, I experimented today with the leftover 1/2 can of pumpkin and came up with this:
Angel's Pumpkin Cocoa Muffins (makes 12)
1. preheat oven to 400 degrees and spray your muffin tins.
2. In a bowl, stir your wet ingredients until well blended:
3/4 cup canned pumpkin
1/2 cup Earl's honey (the dark is best. For those of you not able to get authentic Earl Rodgers honey, I'm sure regular old honey would be fine).
1 t. vanilla extract
2 egg whites
2/3 cup low-fat cultured buttermilk
2 T. unsweetened applesauce
grated ginger (I used a good sized piece, which resulted in a palm-full amount of regular sized grated ginger)
zest of one orange
3. In another bowl, sift these together:
1 1/4 cup whole wheat flour
1/2 cup cocoa powder (I used regular, not dutch process, but I'm sure either would be fine)
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 T cinnamon
4. Stir the dry into the wet and portion evenly among your 12 muffin cups. Bake for 20 minutes or until a toothpick comes out clean.
If you're feeling really naughty, and you have Nutella in the cabinet, spread a little on top for a "frosted" cupcake. Less naughty? a little sprinkle of powdered sugar suits them just fine. I can see where candied ginger on top would be good, too.
These should only have 113 calories each, some good fiber, and low fat content.
0 Comments
Leave a Reply. |
Archives
May 2016
Categories
All
|