INGREDIENTS
1‑1/3
cups all-purpose flour
3/4
cup whole wheat flour
3
tablespoons sugar substitute*
1‑1/2
teaspoons baking powder
1
teaspoon pumpkin pie spice
1/2
teaspoon baking soda
1/2
teaspoon salt
2
eggs, beaten
1
cup canned solid-pack pumpkin
2/3
cup orange juice
3
tablespoons honey
1/4
cup canola oil
*This recipe was tested with sucralose-based sugar substitute.
PREPARATION:
- Preheat oven to 400°F. Coat 12 (2-1/2-inch) muffin pan cups with nonstick cooking spray.
- Combine all-purpose flour, whole wheat flour, sugar substitute, baking powder, pumpkin pie spice, baking soda and salt in large bowl.
- Combine eggs, pumpkin, orange juice, honey and oil in medium bowl. Add to dry ingredients, stirring just until moistened. Spoon into prepared muffin cups. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in muffin pan on wire rack 5 minutes. Remove from pan. Serve warm.
This recipe appears in:
Muffins
NUTRITIONAL INFORMATION:
Serving Size:
1 muffin
Fiber
2 g
Carbohydrate
26 g
Cholesterol
35 mg
Saturated Fat
1 g
Total Fat
6 g
Calories from Fat
32 %
Calories
164
Protein
4 g
Sodium
214 mg
DIETARY EXCHANGE:
Starch
1-1/2
Fat
1
