BreadsApril 13, 2013
Calories
249
Sodium
218mg
9% DV
Fat
4g
7% DV
Protein
9g
19% DV
Carbs
42g
14% DV
Fiber
1g
6% DV
Lightened Pumpkin Muffins
140
15
3 tbsp. unsalted butter, softened
3 tbsp. non fat yogurt, room temp ( I used Fage)
¼ cup unsweetened applesauce, room temp
2 cups (240 grams) all purpose flour
1 cup (120 grams) whole wheat pastry flour (I used Bob’s Red Mill)
2 ½ tsp. baking powder
¼ tsp. baking soda
1 tsp. kosher salt
½ tsp. nutmeg
¼ tsp. allspice
½ tsp. cinnamon
1/3 cup buttermilk, taken out for 15 min
1 ¼ cups pure pumpkin puree (from 15 ounce can)
1 tsp. vanilla extract
2/3 cup light brown sugar, not packed
½ cup eggbeaters, taken out for 15 mins
Cooking spray
For sugar coating:
2 tbsp. light butter, melted (I used Brummel & Brown)
¼ cup granulated sugar
2 tsp. ground cinnamon
3 tbsp. non fat yogurt, room temp ( I used Fage)
¼ cup unsweetened applesauce, room temp
2 cups (240 grams) all purpose flour
1 cup (120 grams) whole wheat pastry flour (I used Bob’s Red Mill)
2 ½ tsp. baking powder
¼ tsp. baking soda
1 tsp. kosher salt
½ tsp. nutmeg
¼ tsp. allspice
½ tsp. cinnamon
1/3 cup buttermilk, taken out for 15 min
1 ¼ cups pure pumpkin puree (from 15 ounce can)
1 tsp. vanilla extract
2/3 cup light brown sugar, not packed
½ cup eggbeaters, taken out for 15 mins
Cooking spray
For sugar coating:
2 tbsp. light butter, melted (I used Brummel & Brown)
¼ cup granulated sugar
2 tsp. ground cinnamon
Preheat oven to 350°.
Spray two standard 12-cup standard muffin tins with cooking spray.
In a medium bowl, whisk together white and wheat flour, baking powder, baking soda, salt, nutmeg, allspice and...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
249
Sodium
218mg
9% DV
Fat
4g
7% DV
Protein
9g
19% DV
Carbs
42g
14% DV
Fiber
1g
6% DV
