We love this recipe from Pamela Smith’s Healthy Living Cookbook—lower fat and sugar and still delicious. One can of pumpkin makes about 3 recipes. This batch is shorter and denser because I didn't have whole-wheat PASTRY flour. In that case, I usually use only half whole wheat, but didn't feel like dragging out two canisters of flour this time!
2 cups whole-wheat pastry flour
3 Tbsp. packed brown sugar
1 tsp. cinnamon
1 tsp. pumpkin pie spice
¼ tsp. salt
½ tsp. baking soda
2 tsp. baking powder
2/3 cup canned pumpkin
1 cup evaporated skim milk
3 Tbsp. canola oil
2 Tbsp. honey
2 egg whites (or ¼ cup egg substitute)
Preheat oven to 400 degrees.
Spray the bottoms of 12-well muffin tin with cooking spray
Mix flour, sugar, spices, salt, baking soda and baking powder in a bowl. In another bowl whisk together remaining ingredients. Add pumpkin mixture to
Divide batter evenly among muffin cups, each about 2/3rds full. Bake 20 to 25 minutes until golden brown. (We found 15 to 20 minutes to be the right time) About 146 calories per muffin.