Pumpkin Muffins

 

These muffins are soooo good. This is my version which is sugar free, ok almostJ! Egg free! And very little fat. If you want to use sugar and eggs and regular milk and regular sour cream go for it. The muffins will probably taste even better!

 

When ever I make 18 muffins, the first time around the five of us will finish off a dozen and then use the rest to snack on! One of my favorite ways to have these muffins is to split, toast and plop a left over meatball with sauce on top. Heavenly is the only word. But then again, split, toast, butter, drizzle with maple syrup and heavenly it is again! So use these muffins for breakfast, snacks, lunch on them with a side of fruit and yogurt, which ever you decide to do they are soooo very good.

 

When I make these it takes me about 40 mins, start to finish. Turn on the oven, let it heat up while you mix the batter, let it rest 5 mins and fill the muffin cups. Then while they bake, get a tray ready with the rest of your breakfast and clean up your kitchen and set the table. You are done!

 

Enjoy.


2 3/4 cups all-purpose flour
1  cup splenda
1  tablespoon baking powder
1  teaspoon baking soda
1  teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves
1 teaspoon kosher salt
1 cup canned plain pumpkin
3/4 cup fat-free sour cream
1/3 cup fat-free milk
1/8 cup vegetable oil

1/8 cup apple sauce
1 teaspoon vanilla extract
1/2 cup egg beaters

Cooking spray
1 tablespoon granulated sugar
1 1/2 teaspoons brown sugar

1 tablespoon toasted oatmeal

Preheat oven to 375.

Combine flour through salt in a medium bowl, stirring with a whisk. Make a well in center of mixture.

Combine pumpkin through egg white, beat until well combined and add to flour mixture, stirring just until moist. Leave batter to rest for 5 mins. Spoon the batter into 18 muffin cups lined with paper muffin cups coated with cooking spray.

Combine granulated sugar and brown sugar and the lightly toasted oatmeal and sprinkle over muffins.

Bake at 375 for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

18 servings