So how was the feast?! Ours was pretty yummy. That turkey is powerful stuff- I could hardly wake myself up this morning. :) Well, here is something happy to wake up to. It is a great, healthy way to use up the other half of that big pumpkin can. (I just made one pumpkin pie, so I had the other half hanging out.) It doesn't even use oil, and I made it using whole wheat and didn't even put in the 1/2 cup of brown sugar. It was still great. These muffins held together really well- a great consistency, and quite pumpkinly-delicious. :) We ate them for breakfast.
Lyd's Tip: I like to keep an eye out for discounted yogurt at the grocery store. Sometimes they mark it down and it still has some time left before expiration. It is great in pancakes and muffins. It adds flavor and moisture.
Decadent Pumpkin Muffin (allrecipes)
3 1/2 cups all-purpose flour (I made this recipe twice and used whole wheat the second time. It turned out great.)
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 cups canned pumpkin puree
1 1/2 cups white sugar
1/2 cup light brown sugar (I just left this out.)
1/2 cup applesauce
1 cup fat free vanilla yogurt
4 egg whites (I just put in 4 eggs- though I'm sure it would be healthier with the whites.)
2/3 cup water
1 cup raisins (optional)
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.