It was just over a week ago that the request for these muffins came to me. I made them once last year for a meeting and they were a huge hit.
No surprise because they are filled with nuts, dried fruit and ‘fall-y’ spices. I have made them less sinful than the original recipe, but they will never and should never be a 2 point muffin – unless you make them mini then you could drop the stats. The changes I have made make them super moist as well so live it up and enjoy the tastes of fall.
3 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 cup canned pumpkin
2 eggs
1 package (4oz) unsweetened applesauce
1/4 cup butter, melted and cooled slightly
3/4 cup skim milk
1/2 cup light sour cream
1 cup granulated sugar
1 1/2 cups fresh cranberries
1/2 cup walnuts, chopped
2/3 cup dried figs, chopped
For 18 large muffins it is 6 Points Plus per muffin. If you were to make mini muffins you would get 40 muffins at 3 Points Plus per muffin.
I might add – they are delicious warmed with a light slathering of whipped cream cheese.