Pumpkin Muffins

Here is the recipe for the pumpkin muffins I made today from the homemade pumpkin puree I made! My favorite addition to this recipe was the use of my homemade pumpkin seeds that have the pumpkin pie spices on them--they really added a special touch to the muffins if I do say so myself! :)

Maple Pumpkin Oat Muffins

http://www.usatoday.com/yourlife/food/cooking-recipes/2010-10-26-recipe-pumpkin-muffins_N.htm

Ingredients:

3/4 cup whole-wheat pastry flour (or substitute whole-wheat flour)

3/4 cup all-purpose flour

1/2 cup quick-cooking oats

1/4 cup granulated sugar

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. kosher salt

2 tsp. pumpkin pie spice

1 large egg--I used Ener-G, an egg substitute

2 tbsp. canola oil

1/3 cup pure maple syrup

1 tsp. vanilla extract--Vanilla is EXPENSIVE! ($6/bottle) so I didn't buy any at the store and decided to make the muffins with out it!

1 cup canned 100% pure pumpkin puree

1/2 cup skim milk--soy milk

2 tbsp. raw unsalted pumpkin seeds (or substitute raw or roasted sunflower seed kernels)--used roasted, pumpkin pie flavored seeds instead

Directions:

Preheat the oven to 375. Coat a standard 12-cup muffin pan with oil spray. If you choose to use muffin liners, use foil liners misted with oil spray to prevent the muffins from sticking to the liners.

In a large mixing bowl, whisk together the flours, oats, sugar, baking powder, baking soda, salt and pumpkin pie spice

In a medium mixing bowl, whisk together the egg, oil, maple syrup and vanilla. Add the pumpkin and milk and whisk to combine.

Pour the wet ingredients over the dry ingredients, and using a rubber spatula gently fold the ingredients together until just combined. Don't worry about leaving a few lumps in the batter.

Divide the batter evenly among the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with the pumpkin seeds.

Bake for 18 to 20 minutes, or until an inserted toothpick comes out clean. Cool completely in the muffin pan before handling.

Servings: 12, 1 muffin

Nutrition per serving: 154 calories; 4 grams of fat; .5 grams of saturated fat; 4 grams of protein; 27 grams of carbohydrates; 2 grams of fiber; 15 milligrams of cholesterol; 125 milligrams of sodium.