Fat Free Pumpkin Muffins

It's fall, I love fall. John and I keep taking random hikes and drives into the country. I mean how could you stay inside when it looks like this out?


Secondly how could you stay inside when this furface is along for the ride?

Love it.

Fall always brings the need to involve pumpkin into things, who am I kidding, I bake with it all year long. But there is an even stronger pull when the leaves start to fall. So I went back and revisited my old pumpkin muffin recipe, the old one was always hearty and maybe a bit too heavy. This time I have a lighter airier version for you. And with an entire 15oz can of pumpkin to boot.

Bring. It. On.


Pumpkin Muffin
recipe by steph chows
makes 12 muffins

1 cup whole wheat flour
3/4 cups all-purpose flour
2 teaspoon baking powder
dash salt
2 teaspoons ground cinnamon
1 15oz can canned pumpkin puree
3/4 cup splenda (or white sugar)
1/4 cup light brown sugar
2 eggs
1/2 cup skim milk


In a medium bowl mix together flours, baking powder, salt, and cinnamon. Set aside.
In a large bowl whisk together pumpkin sugars and eggs.
Gradually add flour mixture to wet, alternating with 1/2 cup skim milk.
Pour into greased muffin tins and bake in a preheated oven a 350 for 23 minutes or until tester comes out clean.


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