Low-Fat Pumpkin Muffins

Makes:

Makes 12 muffins

Category:

Introduction

About this Recipe

Recipe from Back to Baking Whitecap Books, 2011

Pumpkin purée is a fantastic ingredient to use in low fat and low sugar baking. Outside of its nutritive bene!ts (it has alpha and beta-carotene, Vitamins C and E, potassium, magnesium and is high in fibre) pure pumpkin purée adds moisture and a natural sweetness to many recipes.

NOTES: The muffins can be stored in an airtight container for up to 3 days or frozen. Do not refrigerate.

Ingredients

1 cup whole wheat flour
⅔ cup all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp ground nutmeg

¼ tsp ground allspice
1 ½ cups pure pumpkin purée
⅔ cup packed demerara or dark brown sugar
⅔ cup buttermilk
2 egg whites
3 tbsp vegetable oil

Step by Step Instructions

Step 1

Preheat the oven to 375°F and line a 12-cup muffin tin with large paper liners.

Step 2

Stir the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, nutmeg and allspice in a large mixing bowl.

Step 3

In a separate bowl, whisk the pumpkin, brown sugar, buttermilk, egg whites and vegetable oil. Pour the liquids into the dry mixture and stir just until blended. Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until a tester inserted into the centre of a muf!n comes out clean. Cool the muffins for 20 minutes before removing from the tin.