Pumpkin Spice Muffins
Recipe By: Ken Haedrich
Servings: 12
Amount Measure Ingredient -- Preparation Method
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1 large egg
1/3 cup skim milk
1/3 cup orange juice
1/4 cup canola oil
1 tablespoon molasses
1 cup canned pumpkin
2 teaspoons lemon zest -- (finely grated)
3/4 cup packed brown sugar
3/4 cup all-purpose flour
1 cup white whole wheat flour -- or whole wheat pastry flour
1/3 cup yellow cornmeal
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon pumpkin pie spice -- *see Note
1/2 cup walnuts -- toasted and chopped
Preheat oven to 400F. Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, beat the egg lightly, then add the milk through lemon zest and stir until combined. Add in the brown sugar and whisk until the sugar is dissolved. Set aside.
In a large bowl combine the flours through the spices. Make a "well" in the center of the flour mixture. Give a couple of stirs to the egg mixture, then pour the liquid ingredients in. Mix lightly until only a few streaks of the dry ingredients remain. Add the walnuts and mix just until combined.
Scoop into the muffin cups. Bake for about 18 minutes, or until a toothpick inserted in a center muffin comes out clean. Cool on wire rack. Serve warm or freeze for later use.
Source:
"Homemade for the Holidays"
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Per serving: 256 Calories (kcal); 8g Total Fat; (28% calories from fat); 6g Protein; 41g Carbohydrate; 16mg Cholesterol; 255mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates
NOTE : *- Instead of pumpkin pie spice, a mixture of 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves may be substituted.
I (almost) always have toasted walnuts and almonds in the freezer. They will last for several months, and I don’t have to remember to toast the nuts before starting the recipe.
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