Pumpkin Spice Muffins
12 muffins

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Pumpkin Spice Muffins
Fall is here and Thanksgiving is around the corner, now is the perfect time to enjoy these Pumpkin Spice Muffins. These easy to make muffins are light and aromatic with a hint of spice.
                   Original Recipe
1-1/4 cups flour                                 1/8 teaspoon ground cloves
1/2 cup whole wheat flour                  1/4 cup unsweetened applesauce
1/2 cup brown sugar                          1/2 cup canned pumpkin            2 teaspoons baking powder                1 egg
1 teaspoon ground cinnamon              1 cup non-fat milk        
1/2 teaspoon ground ginger              
1/2 teaspoon ground nutmeg

  1. Pre-heat oven to 400 degrees. Coat muffin pan with canola oil or cooking spray.
  2. In a large bowl, combine both flours, sugar, baking powder, cinnamon, ginger, nutmeg and cloves. Mix well.
  3. Make a well in the center of the flour mixture, add pumpkin, egg, milk and applesauce. Stir until moistened.
  4. Fill muffin cups 2/3 full.
  5. Bake in pre-heated oven 18-20 minutes. 
  6. Loosen around the outside of the muffins using a butter knife. Remove muffins from tins, cool on wire rack.
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Calories 93, Fat 0.7g, Cholesterol 16mg, Sodium 16mg
Carbohydrates 19.5g, Fiber 1.0g, Sugars 5.7g, Protein 2.7g
                Plant Based Vegan Recipe                 
1-3/4 cup whole wheat flour             1/4 cup unsweetened applesauce
4 Medjool dates, chopped                 1/2 cup canned pumpkin              2 teaspoons baking powder              1 tablespoon flax meal
1 teaspoon ground cinnamon            3 tablespoon water
1/2 teaspoon ground ginger              1 cup unsweetened almond milk
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

  1. Pre-heat oven to 400 degrees. Coat muffin pan with canola oil or cooking spray or use silicone muffin pan.
  2. Mix flax meal with 3 tablespoons water, let sit 5 minutes to gel.
  3. In a large bowl, combine both flours, sugar, baking powder, cinnamon, ginger, nutmeg, cloves and dates. Mix well.
  4. Make a well in the center of the flour mixture: add pumpkin, flax mixture, milk and applesauce. Stir until moistened.
  5. Fill muffin cups 2/3 full.
  6. Bake in pre-heated oven 18-20 minutes. 
  7. Loosen around the outside of the muffins using a butter knife. Remove muffins from tins, cool on wire rack.

Calories 79, Fat 0.7g, Cholesterol 0mg, Sodium 16mg
Carbohydrates 17.2g, Fiber 1.9g, Sugars 4.9g, Protein 2.0g