Easy Pumpkin Muffins ~ Figure Friendly!

  Thanksgiving is almost here, and I am loving all the pumpkin, cranberry and apple flavors of the season. The weather has been cold but, relatively dry and the colorful leaves have been eye candy. Pumpkin flavored food has become one of my Fall favorites, however, pumpkin flavored Greek yogurt........not so much! It even sounds weird to me! But, anything else pumpkin...I'm in!



Let me tell you how this went. My little 3 month old grand daughter, who I am taking care of for the next two months, wanted a pumpkin muffin....well, we all know that is strictly against the rules, but, at least she needs to know the aroma's of this season, right?...... Right! So, I decided she and I would make these delicious, figure friendly muffins together. I wanted a pumpkin muffin without all the fat and calories, but, still having a delicious taste, texture and with a nutty topping. I fell in love with these on first bite! Delish!

I have the measuring cup Grandma!!

Easy Pumpkin Muffins
Makes 12-
215 calories, 3 grams fat, 3 grams dietary fiber, 5 grams protein, WW points 4


2/3 c. all- purpose flour
2/3 c. whole wheat flour
2/3 c. sugar
2/3 c. Golden raisins
1/3 c.+ 1 T. wheat germ
1 T. baking powder
1 tsp. salt
2 c. pumpkin puree
2 eggs
1/2 c. orange juice
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
2/3 c.rough chopped pecans

Preheat oven to 350 F Spray a 12 cup muffin tin with cooking spray and sprinkle with flour or use pretty cupcake liners, sprayed with cooking spray. Because there is very little fat in the muffin, it sticks.

I'm ready Grandma.....let's do this!

In a large bowl, combine the all purpose flour, whole wheat flour, sugar, golden raisins, wheat germ, baking powder, baking soda and salt.

In mixing bowl, with mixer or by hand, mix the pumpkin puree, egg, orange juice, pumpkin pie spice 
and vanilla. Add the flour mixture; stir just until combined. Do not over mix.

Divide the batter into the 12 cups, sprinkle with the pecans.

 Bake until a toothpick comes out clean, 25-30 minutes. Cool in the pan on a rack 10 minutes. Serve warm or store for future use. I like mine warm so I put in micro-wave  for 7-10 seconds to warm up if I have stored in the refrigerator.

 

 Fill your kitchen with the enticing aroma of these easy fresh-baked Pumpkin muffins. These muffins stay very moist and fresh for at least a week in the refrigerator. They taste good even when frozen and defrosted. Enjoy!

The delicious flavors of Fall!