These fabulous muffins came up last year. I believe I originally saw them in the November 2010 EDF. I knew instantly that these would be a huge hit. I made them last year as Thanksgiving day breakfast and they lasted a few days beyond that for snacks. This year I made them again – twice. Once for Carver’s breakfasts last week and again last week (5AM on Wednesday before work…) for my coworkers. Here is the original recipe.
Pumpkin Donut Muffins
Yields 12 muffins
- 5 tablespoons unsalted butter, room temperature
- ¼ cup unsweetened applesauce
- 3 cups whole wheat flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- 1/3 cup low-fat buttermilk
- 15 ounces canned pumpkin
- ¾ cup brown sugar
- ½ cup egg substitute
- ½ cup sugar
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 tablespoons unsalted butter, melted
1. Preheat oven to 350. Line a muffin tin with papers and spray papers with nonstick spray.
2. Sift dry ingredients together in to a medium bowl or on to parchment paper.
In a small bowl whisk together pumpkin and buttermilk. Set wet and dry aside.
3. In a separate bowl beat butter, brown sugar and applesauce together until light and fluffy. Mix in egg substitute gradually scraping down bowl regularly.
4. Put mixer on low and add wet and dry ingredients to butter/sugar mix. Alternate flour and pumpkin; add the flour in thirds and the pumpkin in halves.
5. Spoon batter in to muffin cup – they should be about 2/3 full.
6. Bake muffins for about 30 minutes, rotating baking sheet halfway through cook time. Let muffins cool 10 minutes in the pan.
7. Assemble the topping. Combine cinnamon, sugar and nutmeg in a small bowl and transfer the melted butter to a separate small bowl.
8. After muffins have cooled for 10 minutes, dunk the top of each muffin in butter then dunk top in cinnamon sugar mix. Transfer to wire rack to finish cooling. I would put paper or baking sheet underneath the cooling rack to catch any stray sugar.
These will last 4 days in an airtight container at room temperature. They also will freeze very well; they last 3 months in an airtight freezer bag.
These are super moist and filled with good for you nutrients. I freeze them in bags of 5 so they last for several weeks.
• 3 cups whole wheat flour
• 1 teaspoon baking soda
• 1 ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 eggs
• 3 tablespoon egg white substitute
• 1 stick butter, room temperature
• ½ cup applesauce
• 1 teaspoon vanilla extract
• 2 cups sugar
• 2 tablespoons fat-free sour cream
• 2 medium zucchini, shredded
• ¾ cup chopped walnuts
Preheat oven to 350 and line muffin tins with papers.
In a large bowl combine all dry ingredients – flour, baking soda, baking powder, salt, and cinnamon.
In a medium bowl cream butter, sugar and applesauce together until light and fluffy. Add in eggs, egg white and vanilla. Fold in zucchini and sour cream to this mixture.
Yields 1 muffin per serving, 5 points plus pers muffin.
Make a well in the dry ingredients and add in the wet – fold gently to incorporate. Add in walnuts and fold.
Evenly distribute batter. This will yield 20 muffins. Bake for 25 minutes, rotating pans halfway through cooking.