These lightly sweetened, butter-free muffins evoke the scents and tastes of the holidays. With fewer carbs and calories than regular sugar, concentrated fruit-juice reduction also adds moistness; look for all-natural options, such as Wax Orchards Fruit Sweet, in your store.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1 cup all-purpose flour
1 cup cup whole-wheat pastry flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg (ground )
1 teaspoon cinnamon (ground)
½ teaspoon ginger (ground )
½ teaspoon allspice (ground )
1 cup pumpkin purée
2/3 cup fruit-juice reduction (or light agave nectar)
½ cup canola oil
¼ cup coconut milk
½ cup unsweetened coconut (shredded )
1 cup walnuts (chopped and toasted)
¾ cup dried cranberries
Preheat oven to 350˚. Line a 12-cup muffin tin with baking cups.
Sift together flours, baking soda, salt, nutmeg, cinnamon, ginger, and allspice in a bowl. In a separate bowl, mix together pumpkin purée, fruit-juice reduction or agave, oil, and coconut milk. Stir wet mixture into dry until just incorporated (do not overmix). Fold in coconut, walnuts, and dried cranberries.
Divide batter evenly among muffin tins. Bake for 20–25 minutes or until a toothpick inserted comes out clean.
Recipe Additional Notes:
PER SERVING: 145 cal, 5g fat (1g mono, 3g poly, 1g sat), 0mg chol, 2g protein, 24g carb, 2g fiber, 159mg sodium
Wed, 2011-11-30 16:39