Refrigerator Pumpkin Muffins
17g CARB
Serves 24
Hands On 15 min.
Total 35 min.
- 1½ cups whole wheat flour
- 1 cup all-purpose flour
- ½ cup packed brown sugar*
- ½ cup chopped walnuts, toasted (tip
- 4 tsp. baking powder
- 1 Tbsp. pumpkin pie spice
- ¾ tsp. baking soda
- ½ tsp. salt
- 1 15-oz. can pumpkin
- 1½ cups buttermilk
- ½ cup refrigerated or frozen egg product, thawed
- ¼ cup butter, melted
- 2 tsp. lemon zest
- Nonstick cooking spray
1. In a large bowl stir together the first eight ingredients (through salt). Make a well in the center of the flour mixture. In another bowl combine the next five ingredients (through lemon zest). Add egg mixture to flour mixture. Stir just until moistened. Place plastic wrap over the surface of the batter. Cover tightly; refrigerate up to 3 days (or bake immediately).
2. To bake, coat desired number of 2½-inch muffin cups with cooking spray. Preheat oven to 400°F. Spoon about ¼ cup of the batter into each prepared muffin cup. Bake 15 to 18 minutes or until a toothpick comes out clean.
3. Cool in cups 5 minutes. Remove from cups. Cool completely on a wire rack.
PER SERVING (1 muffin each) cal 113, fat 4 g (2 g sat. fat), chol 6 mg, sodium 215 mg, carb 17 g (2 g fiber, 6 g sugars), pro 3 g
*Sugar Sub Choose Splenda Brown Sugar Blend. Follow package directions to use ½ cup equivalent.
Per Serving with Sub Same as above, except CAL 106, SODIUM 213 mg, CARB 15 g (3 g sugars)
