Yum! These have a great flavor, the perfect amount of sweetness, and a nice, soft texture. Nutritious, too!

(makes a dozen muffins or one loaf)

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)

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.

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

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.

ENJOY!

Click here for the original post with lots more photos AND the back story to this recipe!

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