Google+

Pumpkin Mania!!!

Oh, muffins. How I’ve missed you.

018

Thank goodness we were reunited this afternoon.

022

As promised, today I set out to revamp yesterday’s Chocolate Chip Pumpkin Bread recipe, fANNEtastic food style :)

 

So here’s what I did! It was quite the success, if I do say so myself.

First, I halved the recipe. I decided to make muffins instead of bread (due to time constraints… muffins take less time to bake!) and I only have one muffin baking pan!

The other changes I made were:

  • Half the amount of sugar; brown sugar instead of white sugar because that’s all I had.
  • Unsweetened applesauce instead of canola oil.
  • Nonfat vanilla Greek yogurt instead of vanilla pudding.
  • Whole wheat pastry flour instead of white flour.
  • Raisins instead of chocolate chips… but only because I LOVE raisins in baked goods, especially pumpkin baked goods. So plump and yummy :) I’m actually not a huge chocolate fan either. Is that weird?? I much prefer sweet milky things (ice cream, milkshakes), or sweet fruit things (tarts, pies) to chocolate based sweets. So feel free to leave the chocolate chips in obviously :)

So without further adieu, here’s my final recipe:

Pumpkin Muffins (or bread) of Deliciousness

(makes a dozen muffins)

Ingredients:

Dry:

  • 1.5 C whole wheat pastry flour
  • 1/2 C brown sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp salt
  • 1/2 tsp baking soda

Wet:

  • 1 C canned pumpkin
  • 1/2 C raisins (or chocolate chips)
  • 1/4 C nonfat vanilla Greek yogurt
  • 1/4 C unsweetened applesauce
  • 2 egg whites (this is equal to 1/3 C liquid egg whites from a carton)

 002 001

Instructions:

Preheat oven to 350.

In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.

005 003

Depending if you are making bread or muffins, either spoon the mixture into a non-stick (or sprayed with PAM) muffin tray or bread pan.

008

Don’t forget to sprinkle some raw oats on top to make ‘em look pretty! :)

009  

Pop them in the oven for about 25 minutes (for muffins) or 75 minutes (for bread) and do a fork check near the end to test done-ness.

016 013 Eat one immediately, obviously. :)

024

Mmmmm these came out really delicious. Great flavor, perfect amount of sweetness, and a nice, soft texture. Yum! Nutritious, too!

I had an Organic Chem study group this afternoon so I brought some of the muffins along with me for my classmates to enjoy. They were a hit :) (Hi to any of you reading the blog now!)

017

Give this recipe a try, you’ll love it :) If any of you have recipes you’d like me to try to healthify/revamp, send them my way :)

Time to get back to studying. Hope you’re all having a great week!

Comments

  1. 1

    I love the touch of oats on top, they look like ones from a nearby bakery.
    Good luck studying!

  2. 2

    I’m excited to try these! I might try adding blueberries, too…thanks, Anne!

Speak Your Mind

*

Current ye@r *