I LOVE these muffins. They are a fall favorite and I have made them several times! This is from Taste of Home's "Healthy Cooking"
Double Chip Pumpkin Cinnamon Muffins: Serves 24 ( 4 points +)
Topping:
In a large bowl, beat the first seven ingredients well. Combine the next seven ingredients and gradually add to the batter. Stir in chips. Fill paper lined muffin cups 2/3 full.
Mix topping ingredients and sprinkle over muffins. Bake at 400 degrees for 12-15 minutes. Cook for 5 minutes before removing from pan to a wire rack to cool completely.
- 1 can ( 15 oz) solid pack pumpkin
- 1 c. sugar
- 1/2 c. lowfat buttermilk
- 1/3 c. canola oil
- 2 eggs
- 2 egg whites
- 1 tsp. vanilla
- 2 c. all purpose flour
- 1/2 c. oat flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/2 c. cinnamon baking chips ( I think Hershey's makes them)
- 1/2 c. miniature semisweet chocolate chips
Topping:
- 1/4 c. sugar
- 1 T. cinnamon
In a large bowl, beat the first seven ingredients well. Combine the next seven ingredients and gradually add to the batter. Stir in chips. Fill paper lined muffin cups 2/3 full.
Mix topping ingredients and sprinkle over muffins. Bake at 400 degrees for 12-15 minutes. Cook for 5 minutes before removing from pan to a wire rack to cool completely.
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