Tuesday, October 23, 2007

A Twist on the Pumpkin Muffin

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Everyone is making pumpkin muffins. Even my sister, who almost never bakes, joined in and made a batch the other night. Justin proclaimed them "really good" which is a triumph for her. I am very impressed. So yes, everyone is making pumpkin muffins.

I have a multitude of recipes that could have done the job last night. Some are tried and true and some I am nervous about, so I haven't made them yet. But this recipe was different from all the others. It contained no fat and only 2T. of sweetener. I was skeptical to say the least.

The recipe read like a big mistake. No fat, very little leavening and whole wheat flour to boot? These would be bricks. Bland, tough bricks. Maybe it is my previous experiences with whole wheat flour in muffins that I have such a preconceived notion of what they will be. While I love the nutty flavor of whole wheat, I despise the leaden quality it brings. Usually I just use half whole wheat in my recipes - the ones with oil in them! This recipe was too sketchy and I almost backed out of the whole project.

Good thing I followed through. These muffins are fantastic. Moist and all the texture of a regular muffin. Plus, for any Weight Watchers point counters, they are only 1.5 points a piece! Wow, pretty good for a muffin.

A few notes -
I changed the spice amounts so that there was more depth of flavor. The original recipe would have been a bit bland and I think the amounts posted in the recipe below could still be kicked up a notch.
The recipe calls for molasses but mine has expired (does molasses even expire? who knew?) so I doubled up the honey amount.
I did add chocolate chips but only because I was worried these would be an utter failure and I thought the chips might save them.
Next time I will sprinkle them with brown sugar and cinnamon before baking because the tops are not pretty in any way and I think the added crunch will be nice.
Also, the muffins harldy rose at all so feel free to fill the pans pretty full.

Be adventurous and try these out. I think you will be pleasantly surprised.

Whole Wheat Spice Pumpkin Muffins

2 c. Whole Wheat Flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
2 tsp cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
1 tbsp honey
1 tbsp molasses
1 egg
1 egg white
½ cup water
1 can (15 oz) canned pumpkin
Non-stick cooking spray

Preheat the oven to 375 degrees.
Double sift all the dry ingredients, flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger. Set aside.
Whisk the egg, egg white, honey, molasses, and water in a large bowl. Mix in the pumpkin.
Add the sifted dry ingredients to the wet and stir until just mixed (you don’t see anymore dry ingredients). Don’t over mix!
Spread the muffin batter evenly into 2 6-muffin pans sprayed with non-stick cooking spray.
Bake for approximately 18 minutes.


Emilie said...

I love lightened recipes, but when it comes to baked goods, I usually avoid them. I might have to reconsider with your muffins. If you say they're good, I believe you. I guess the pumpkin puree is magical and replaces the fat.
Does molasses expire? It seems like it would last forever. Mines been in the closet for...?????

gigi said...

oooh, light pumpkin muffins? I can't wait to make these!

Anonymous said...

I have tasted these and was so surprised at how deilicous they were. I forgot I was eating something good for me! Thanks again Emily, you haven't let me down yet, Ann

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