I have always loved fall. Truth be told there is something I love about every season, but seeing as Labor Day is the unofficial end of summer I thought I could reasonably transition into fall regardless of the calendar. So for me fall = pumpkin, warm spices, apples, and heartier dishes with yummy produce. Yesterday I was running around Target grabbing a couple staples when I came across canned pumpkin which set off a bit of joy in my mind and taste buds. I immediately set to baking when I got home. I decided that my first pumpkin dish of the year should be pumpkin spice muffins. These are a favorite of many and a staple at many chain coffee shops. If you have never looked at the stats on their fall treats you might be frightened. For example – Starbucks pumpkin bread (10 points) or Starbucks pumpkin scone (13 points). Give these muffins a try for less guilt and more taste. Also, they freeze very well in a zip-close bag for up to 4 months.
Pumpkin Spice Muffins
- 2 cups whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup canned pumpkin, divided
- 4 tablespoons unsalted butter, room temperature
- 1 egg
- 6 tablespoons egg whites
- 1 teaspoon vanilla extract
- 1 cup reduced-fat sour cream
- 1 ½ cups sugar, divided
- ½ teaspoon all spice
- ¼ teaspoon cinnamon
- ½ cup pecans, chopped
Pre heat oven to 350. Prepare muffin tins with cooking spray or muffin papers and cooking spray.
In a small bowl combine ½ cup sugar, pecans and cinnamon; mix until combined.
In a medium bowl combine flour, baking soda, baking powder, all spice and salt; set aside.
In a large bowl cream ½ cup pumpkin, butter and remaining cup of sugar until light and fluffy. Add in egg, egg whites and vanilla and beat until well combined. Scrape down the bowl with rubber spatula. In alternating thirds, add in remaining pumpkin, flour and sour cream. Basically: add in 1/3 of the flour and beat, then add in 1/3 of the pumpkin and beat, then 1/3 of the sour cream and beat; continue until all has been combined.
At this point you have a few options: make 12 large muffins, make 6 large muffins and 12 small muffins, or make 24 small muffins. Typically I make a few large and a few small, but it is up to you and what resources you have. Whatever size combination you decide on, be sure to fill the tins about 2/3. Top each muffin with a teaspoon of the sugar-pecan mixture.
The large muffins will take about 26 minutes to bake while the smaller take about 18 minutes. For both you should rotate the pans halfway through cooking.
A serving is one large muffin or 2 small muffins. A large muffin is 6 Points Plus while the 2 small muffins are 4 points plus.