(Makes 12 muffins, recipe adapted from pumpkin muffins in The Splenda World of Sweetness, a cookbook that was sent to me by my blogging friend Amy Sherman.)
Ingredients:
2/3 cup + 3 T pecans (or use any nuts of your choice)
2 C white whole wheat flour
2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. pumpkin pie spice (see note below for substitute for this)
1 tsp. ground cinnamon (I use Saigon Cassia Cinnamon from The Spice House)
1/4 tsp. salt
1 cup pumpkin puree (I used canned, but you can make your own pumpkin puree)
10 T + 2 T Stevia in the Raw Granulated Sweetener (or use sweetener of your choice or regular white sugar if you don't care about low-sugar)
2 T + 1 T brown sugar (or replace all the brown sugar with Stevia or other sweetener if you want to reduce the sugar even more)
1/4 cup grapeseed oil (or coconut oil)
3/4 cup buttermilk
1 egg + 1 egg white
3/4 tsp. vanilla
NOTE: If you don't have pumpkin pie spice you can use 1 tsp. ground ginger, 1/2 tsp. ground Allspice, 1/4 tsp. ground nutmeg, and 1/4 tsp. ground cloves to equal 2 tsp. pumpkin pie spice.)
Instructions:
Preheat oven to 350F/175C and spray muffin tins or silicone muffin cups with nonstick spray. Coarsely chop the 2/3 cup of pecans and set aside. Finely chop the 3 T pecans, combine with the 2 T Stevia (or other sweetener) and 1 T brown sugar, and set topping mixture aside.
In a medium-sized bowl combine the white whole wheat flour, baking soda, baking powder, pumpkin pie spice (or combined spices as described above), cinnamon, and salt.
In another bowl whisk together the pumpkin puree, 10 T Stevia (or other sweetener), 2 T brown sugar, oil, buttermilk, egg, egg white, and vanilla. (The mixture will be stiff.) Fold in the 2/3 cup chopped nuts.
Fill muffin cups with batter mixture, sprinkling a heaping teaspoon of the topping mixture over each muffin. Bake 25-30 minutes, or until a toothpick inserted into a muffin comes out clean. (I baked my muffins exactly 27 minutes.)
These muffins were light and just slightly sweet, with a good flavor that reminded me of pumpkin pie. I put half my muffins in the freezer (to help with portion control) and I'll reheat them for about a minute in the microwave when I want to eat one later.
In a medium-sized bowl combine the white whole wheat flour, baking soda, baking powder, pumpkin pie spice (or combined spices as described above), cinnamon, and salt.
In another bowl whisk together the pumpkin puree, 10 T Stevia (or other sweetener), 2 T brown sugar, oil, buttermilk, egg, egg white, and vanilla. (The mixture will be stiff.) Fold in the 2/3 cup chopped nuts.
Fill muffin cups with batter mixture, sprinkling a heaping teaspoon of the topping mixture over each muffin. Bake 25-30 minutes, or until a toothpick inserted into a muffin comes out clean. (I baked my muffins exactly 27 minutes.)
These muffins were light and just slightly sweet, with a good flavor that reminded me of pumpkin pie. I put half my muffins in the freezer (to help with portion control) and I'll reheat them for about a minute in the microwave when I want to eat one later.
This printable recipe from KalynsKitchen.com.
