pumpkin chai muffinsSubmitted by: JBCLINGNER
IntroductionYUMMY muffin that you dont have to feel guilty about and is perfect for the fall and thanksgiving YUMMY muffin that you dont have to feel guilty about and is perfect for the fall and thanksgiving
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces) $
1/2 cup granulated sugar $
1/2 cup chamba chai spiced latte mix.
1 1/4 teaspoons pumpkin-pie spice $
1 teaspoon baking soda $
1/4 teaspoon baking powder $
1/4 teaspoon salt $
1 cup canned pumpkin $
1/2 cup fat-free buttermilk $
1/2 cup egg substitute $
1/4 cup canola oil $
1/4 cup applesauce $
Cooking spray $ (for papers
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Spoon batter into 16 muffin paper cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.
Serving Size: 1 muffin
Number of Servings: 16
Recipe submitted by SparkPeople user JBCLINGNER.