Muffins are normally something I stay away from. Delicious, but pretty much the opposite of nutritious. My mom shared this pumpkin recipe with me and it’s my go to guilt free (or way less guilt) muffin!
What You Need:
- 3 egg whites, beaten
- 1/4 cup oil (I use sunflower seed oil)
- 1 cup whole wheat white flour
- 1 cup organic brown sugar
- 1 cup pumpkin puree (I like Trader Joe’s organic — only sold in the fall so buy lots!)
- 1/2 t baking soda
- 1/2 t baking powder
- 1 t pumpkin pie spice (or mixture of cinnamon and nutmeg)
- 1/2 cup chopped walnuts or pecans
What You Do:
1) In a small bowl, mix together all dry ingredients (except for brown sugar and walnuts). In a larger bowl, mix together the brown sugar and oil.
2) Add the can of pumpkin puree and beaten egg whites to the brown sugar mixture and blend well. Slowly fold in the other dry ingredients little by little. You’ll end up with a mixture that looks something like this…
3) Spoon the mixture into muffin tins. If you have a little scooper like this, use it! Makes this process really easy and quick. Top each with some chopped nuts, pressing them into the top a little.
4) Bake at 350 for about 15 minutes and finished!
This made about 24 mini pumpkin muffins, which sounds like a lot, but I think the two of us gobbled them up in an afternoon while snowed in. We’ll blame the snow. But, compared to the ingredients of regular muffins, there isn’t anything to feel too guilty about!