I love pumpkin. I love pumpkin and cottage cheese, pumpkin and yogurt, pumpkin smoothies, pumpkin bars, pumpkin on a spoon. Must I continue? So, I knew that open can of pumpkin wasn't leftover from Thanksgiving or anything horrible like that, but I also knew that it wasn't opened yesterday - or even the day before. But I couldn't let it just go to waste! I had to figure out how to use up all of that pumpkin.
Streusel-Topped Pumpkin Muffins
Inspired by a Cooking Light recipe found on Food.com
1 3/4 cups all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup pumpkin
3/4 cup low-fat sour cream
1/3 cup low-fat milk
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 egg white
1/4 cup sugar
1/4 cup flour
1 1/2 tablespoons butter
Preheat oven to 375 degrees.
Mix the dry ingredients in a large bowl; mix the wet ingredients in a medium bowl. Combine the wet and dry mixtures until just mixed together.
Spray a muffin pan with cooking spray and spoon the muffin mixture into the cups. Put the muffins in the preheated oven for about 8 minutes.
While the muffins begin to bake, mix the streusel topping in a small bowl: Measure the sugars and then cut in the butter until crumbs form.
Remove the muffins from the oven and spoon the streusel onto the muffins. Put the muffins back into the oven and continue baking until the muffins spring back up when touched, about 10-12 more minutes.
Remove and cool on wire racks.
|I snuck a few pomegranates into the second batch!|
Calories: 120, Total fat 2 g, Total Carbs 23 g, Fiber 1 g, Protein 2.5 g