Pumpkin Pecan Muffins


Moist and full of autumn flavors these muffins are sure to be a hit at your table. Pumpkin is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese and of course beta carotene. This recipe is low in saturated fat and high in soluble fiber. If you are gluten intolerant, substitute the whole wheat pastry flour with a gluten-free flour blend.

PRINT Pumpkin Pecan Muffins recipe from MS Word

Pumpkin Pecan Muffins

Yield: 10 medium-sized muffins

2 cups solid pack pumpkin
2 cups whole wheat pastry flour
2 cups sucralose
1 ¾ cups buttermilk (1 % fat)
1 cup pecan halves
½ cup canola oil
½ cup honey
½ cup molasses
½ cup Egg Beaters™ or equivalent
1 teaspoon baking soda
1 teaspoon aluminum free baking powder
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon pure vanilla extract

In a large bowl cream eggs, pumpkin, sucralose, oil, molasses, vanilla and honey with a mixer. Add pastry flour, salt, pumpkin pie spice, baking soda and baking powder. Add buttermilk and pecans. Mix for 1 minute scraping the sides of the bowl. Spoon into a pan sprayed muffin pan filling ¾ full. Bake in a 400° conventional oven 15-20 minutes or until an inserted butter knife comes out clean.

©2010 Aron David Bradley
http://www.boomercuisine.com

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