Pumpkin-Spice Muffins
12 servings
1 1/2 cups unbleached flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
2/3 cup canned pumpkin
1 cup evaporated skim milk
1 egg
3 tablespoons canola oil
Apricot Cream Cheese
1 8 oz. package low-fat cream cheese
1/4 cup apricot preserves or all-fruit spread
Heat oven to 400′. Coat 12 muffin cups with nonstick spray. Whisk flours, sugar, baking powder, spice and baking soda in a bowl. In another bowl, whisk pumpkin, milk, egg and oil. Add pumpkin mixture to dry ingredients and stir just until moistened; divide batter among muffin cups. Bake until a toothpick inserted into center of a muffin comes out clean, about 20 minutes. Remove muffins from pan and place on a wire rack to cool. Serve warm or cooled with Apricot Cream Cheese (mix apricot jam and cream cheese for spread).
Nutrition Facts
Amount Per Serving: Calories 203 – Calories from Fat 67
Percent Total Calories From: Fat 33%, Protein 12%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 28mg, Sodium 152mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 3384 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
