I can never follow a recipe straight out. It seems that I always have to make a substitution here or there. Whether it be Splenda® for part of the sugar, or cut back on the oil - or whatever, there is always some variation.
Today's Pumpkin Muffins are no different.
I popped into our neighbourhood Superstore (Loblaws) yesterday, and was greeted by large crates of pumpkins on the way in the door. I was inspired to make something with pumpkin. I love the spices that enhance the flavour, and it seemed like just the thing for a fall day. But did I want to bother with fresh pumpkin? Not today - so I headed for the canned products and bought a can of pure pumpkin.
This recipe is a variation of my Bran-Banana Muffin recipe which is a variation of a Bran Muffin Recipe from my "Just Muffins" booklet by Gaye Hansen. It in no way resembles the original - but served as the springboard for the creation of the new recipe.
Pumpkin Bran Muffins
1 cup Fat Free Yogurt
1 cup bran
1/4 cup vegetable oil
2 eggs
1 cup pumpkin puree
1/3 cup brown sugar
1/3 cup Splenda®
1 cup flour
1 tsp baking soda
1-1/2 tsp. cinnamon
1/2 tsp nutmeg or allspice
1/4 tsp. cloves
1/2 cup raisins (optional)
1. Soak bran in yogurt for 15 min.
2. Add oil, eggs, pumpkin puree and mix well.
3. Add dry ingredients and mix well. Add raisins at the end if using.
4. Spoon into muffin pan which has been sprayed with vegetable spray - or into paper baking cups.
5. Bake at 350 for 25 - 30 min, until toothpick inserted comes out clean.
These make a moist and tasty muffin. The nice thing about the pumpkin puree is that it does not add any point value to the recipe if you are a Weightwatcher®. When I make these again, I will likely bump the spices a bit as they were a little too subtle in the muffins, but on the whole this recipe was a success.
My husband is not a fan of pumpkin recipes, so his opinion is still to come!
I calculate the Weightwatcher® point value to be approx. 3.25 per muffin for this recipe.
