Did you hear the news?
There might be another pumpkin shortage. Who’s stocking up ASAP?
I’ve almost exhausted last year’s hoarded case of canned pumpkin. I think being down to 4 cans justifies purchasing another case, don’t you agree?
Even if you don’t have pumpkin mania like me, I’m telling you now – you HAVE to try this recipe.
I’ve been looking around the blog world and recipe sites for the perfect pumpkin muffin recipe. Pumpkin is an ideal ingredient for low fat baking because it acts as a fat replacement while keeping products moist. Sometimes when you modify basic baking recipes too much, you change the characteristics of the final product – without enough sugar or fat, you can get a very dense, chewy product, which is not what I hope for in a muffin.
I came across a recipe for pumpkin muffins on Chobani’s site. I didn’t have any Greek yogurt on hand and wanted to experiment with some new flours that I got from Swanson, so I changed a few things (the products are linked within the recipe). I’m sure any combination of flours would work, but I used coconut, garbanzo bean, coconut, and oat. You may have to adjust the liquid components.
How do you like my 50+ year old muffin tin? It’s clean, but that lovely aluminum has discolored after so much love over the years.
But honestly, I think these were the best things this pan has ever held.
I can’t tell you how excited I was when I saw the perfect consistency of the batter. I might have even tasted a tiny bit as I was scooping it into the cupcake liners. Salmonella who?
I already raved about Love Grown (in this post), but I thought these muffins were worthy of a little love. As good as the batter tasted, they needed a little cosmetic boost.
I might have munched on some the amazing clusters mid-bake. Seriously, THIS is why I love Love Grown:
A little Sweet Cranberry Pecan love did just the trick.
After 20 LONG minutes of waiting… my new favorite muffins were born.
Perfectly puffy, toasty, and pumpkin-y.
Perfect Pumpkin Muffins (adapted from this recipe)
1 C canned pumpkin puree
1/2 cup egg substitute (or 2 eggs, or 2 flax eggs)
1/3 cup low fat vanilla yogurt
1/4 cup cottage cheese, pureed
1/3 cup cinnamon applesauce
1/4 cup garbanzo bean flour
1/4 cup coconut flour
1/2 cup cake flour
1/2 cup old fashioned oats
1/4 cup Splenda blend (can sub stevia, sugar, or other sweetener)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/4 tsp salt
1) Pre-heat oven to 400 degrees.
2) Mix wet ingredients.
3) Combine dry ingredients and whisk to mix well.
4) Gently fold liquid mixture into flour mixture just until combined, being careful not to overmix.
5) Scoop into sprayed muffin tin (or cupcake liners), filling 2/3 of the way.
6) Bake 19-21 minutes.
7) Cool in pan for 5 minutes and then transfer to cooling rack.
The batter made exactly 12 beautiful muffins.
Approximate nutrition (per muffin): 90 calories, 1 g fat, 16 grams carbohydrate, 3 grams protein
This is absolutely my favorite pumpkin recipe to date. Please let me know if you try it with any of the above substitutions.
I had one for breakfast toasted with cinnamon raisin peanut butter. To die for.
Do you modify your baked goods or make them from their original recipe?