Spiced Pumpkin Muffins - sugar free and healthy

It's Fall..... and Fall screams pumpkin.  I am not a huge fan of pumpkin pie (I know - that is almost sacrilegious!)but I do love everything else pumpkin - muffins, bread, cheesecake, pancakes, waffles - well you get the picture.  I am a fan!  Even my dogs love pumpkin. They each get a tablespoon of it every night because it is really good for them!
So it should be good for us too  -right?  And this recipe is truly a "good for you" recipe.  it is low in sugar, low in fat (really NO fat) and totally healthy.  And yes, they are good too - I mean really good.  They are not like a regular muffin, but that doesn't make them any less desirable.

SPICED PUMPKIN MUFFINS

adapted from Foods for the Soul

1 1/2 cups plus 3 Tbsp. flour

1 1/2 cups plus 3 Tbsp. white whole wheat flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ginger

1/4 tsp. salt

4 1/2 tsp. applesauce

1 1/2 cups pumpkin

1 1/4 cups non or low fat milk (I used vanilla coconut milk - Silk brand)

1 Tbsp. lemon juice

3 Tbsp. vanilla (not a typo - it adds a TON of flavor)

1/4 c. Truvia Baking Blend

2 tsp. Truvia

1/2-1 cup raisins, soaked in apple cider then drained  (optional)

Preheat the oven to 325 and spray a muffin tin with non-stick cooking spray (I love EverBake from King Arthur Flour - so worth the extra money to me).

In a medium bowl, combine the flours, baking powder, baking soda, spices and salt.. Whisk together and set aside.

In a large bowl, mix together the applesauce, pumpkin, milk, lemon juice and vanilla.  Stir in the two different Truvia products. Add in the flour mixture and stir, just until the flour is incorporated. Gently fold in the drained raisins, if desired.

Ready for the oven with a dusting of maple sugar.

Spoon the batter into the prepared muffin tin, filling each to the top.  Bake at 325 for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove from the pan and finish cooling on a wire rack.   Serves 12.

The aroma is intoxicating as these cool.

These muffins are different than the "regular" muffin. They are very dense, not cake like, because of the ingredients.  But when you take that first bite, you instantly know you are eating something fabulous and the healthy part is just an added bonus!!   Healthy is transformed into something wonderful!!
 Because they are dense, they are incredibly moist and are delicious the next day , warmed in the microwave.

 You definitely cannot eat just ONE bite!

Pin It Now!

Peach Maple Breakfast Bread Pudding

This time of year I tend to overbuy fresh fruit.  I cannot get enough of it and forget that one person can just eat SO much fruit until I get home from the store and start to put it all away into the bins that are already brimming with fruit! What was I thinking?  But it looks SO good and smells SO good, I just cannot resist it.  I think subconsciously I realize that in another month or so the pickings will be slim and it will be back to just apples and berries!  So....... time to use up some peaches.

I usually make my own bread, but have not yet ventured into the world of challah or brioche so I cheated and bought it. I plan, during the cooler months, to experiment more with my bread making and master at least one of those.  It's just dough - right?  How hard can it be??

Peach Maple Breakfast Bread Pudding

adapted from Piece of Cake

1 (1 lb) loaf of challah or brioche, cut into 1" cubes

6 large or extra large eggs

*2 cups vanilla coconut milk (or regular milk - your choice)

3/4 cup Coffeemate Girl Scout Caramel and Coconut

1/2 cup pure maple syrup (use grade B for the most intense flavor)

1 tsp. almond extract

1/2 tsp. salt

1 1/4 cups cubed, peeled peaches (2 medium size)

* The original recipe calls for 2 3/4 cups milk - I just split the difference between the coconut milk and the CoffeeMate creamer.

Preheat oven to 375.  Grease a 13x9" pan and set aside.

In a large bowl, combine the eggs, milk, creamer, maple syrup, almond extract, and salt and whisk until well blended.  Add the bread cubes and gently blend using a rubber spatula, coating the bread cubes. Then fold in the peaches.  Pour the mixture into the prepared pan and let sit for 10 minutes to allow the bread to soak up the liquid.

Bake uncovered for about 50-60 minutes, or until puffed and golden brown,  and a knife inserted in the center comes out clean.  Let cool on a wire rack for 15 minutes before cutting.

Reheats well the next day!

Pin It Now!