Pumpkin Donut Muffins


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

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

Topping

  • 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.


harvest muffins make a come back


It was just over a week ago that the request for these muffins came to me. I made them once last year for a meeting and they were a huge hit. No surprise because they are filled with nuts, dried fruit and ‘fall-y’ spices. I have made them less sinful than the original recipe, but they will never and should never be a 2 point muffin – unless you make them mini then you could drop the stats. The changes I have made make them super moist as well so live it up and enjoy the tastes of fall.

Harvest Muffins

  • 3 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 cup canned pumpkin
  • 2 eggs
  • 1 package (4oz) unsweetened applesauce
  • 1/4 cup butter, melted and cooled slightly
  • 3/4 cup skim milk
  • 1/2 cup light sour cream
  • 1 cup granulated sugar
  • 1 1/2 cups fresh cranberries
  • 1/2 cup walnuts, chopped
  • 2/3 cup dried figs, chopped

Pre-heat the oven to 375. Line muffin tin with papers and spray papers with non-stick spray.

In a large bowl sift (or just stir with a whisk if you don’t have a sifter) dry ingredients together – flour, baking soda, baking powder, salt, spices. Make a well in the dry ingredients and pour in wet ingredients egg, milk, sour cream, butter, applesauce, pumpkin; mixing slowly until just combined. Next, add in the sugar, making sure it is evenly dispersed. At this point I switch to a silicon spatula and fold in the fruit and nuts.

Scoop muffin batter in to prepared pans – each muffin paper should be 2/3 full. Bake the muffins for 35 minutes, rotating the pans halfway through cooking time. When they come out of the oven let them rest in the pan for 5 minutes before transferring to a cooling rack (mine is still packed so I just put them on a brown paper bag to cool) until completely cooled. I keep them frozen and pop them in Carver’s lunch each day; by the time he is ready for a snack it has defrosted.

For 18 large muffins it is 6 Points Plus per muffin. If you were to make mini muffins you would get 40 muffins at 3 Points Plus per muffin.

I might add – they are delicious warmed with a light slathering of whipped cream cheese.


Pumpkin Chocolate Chip Cookies


Pumpkin Chocolate Chip Cookies adapted from Martha Stewart’s recipe here: http://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies

2 1/4 cups whole wheat flour
1/2 teaspoon baking soda
½ cup (1 stick) unsalted butter, room temperature
1 cup canned pumpkin
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
1 large egg
3 tablespoons egg white substitute
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and ½ of the pumpkin. Next cream the butter/pumpkin with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and egg whites and egg. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. The dough will be slightly dry at this point so you will add in the remaining ½ cup of pumpkin and then stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Flatten the dough slightly with the back of a spoon/scoop.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week
Yields about 4 dozen cookies.

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