Low-Fat Pumpkin Spice Muffins
-----------------------------
3 c. all-purpose flour
3-1/2 t. baking powder
1 t. baking soda
1-1/4 t. cinnamon
1/2 t. ground cloves
1/4 t. ground ginger
1/4 t. nutmeg
1/2 t. salt
1 c. packed brown sugar
1 c. granulated sugar
2/3 c. prune puree (recipe below)
4 eggs
1-1/2 c. canned pumpkin (1 15-oz. can)
Preheat oven to 350 degrees Fahrenheit. Spray or grease
muffin cups with cooking spray.
In mixing bowl, blend flour, baking powder, baking soda,
spices, and salt.
In a separate bowl, beat together sugars, prune puree, eggs,
and pumpkin. Stir dry mixture into batter, mixing just to
blend (do not overmix!).
Fill prepared muffin cups 3/4 full. Bake 20-24 minutes until
muffins are slightly golden brown on top and test done.
Makes 2 dozen standard-sized muffins.
NOTE: if you do not wish to make the prune mixture, unsweetened
applesauce may be substituted successfully; however, you may
need to adjust the amount of flour in the recipe slightly to
adjust the consistency.
Prune Puree
-----------
1/4 c. water
1 c. dried, pitted prunes
In the large bowl of a food processor, puree the prunes and
water until completely smooth. Store in a sealed container
in the refrigerator until use.
Variations:
-----------
Although it adds more fat to the recipe, chopped nuts are also
very good in this mix (e.g., walnuts, pecans).
(
geocities.com/heartland/8098) (
geocities.com/heartland)