‘Tis the Season for Pumpkin

At least around this house it is! Just mention the word “pumpkin” and I am all over it. Pumpkin bread, pumpkin cheesecake, pumpkin tea…even pumpkin spice latte from Starbucks (and even though coffee used to be one of the leading main exports of my island, no, I am not a regular coffee drinker.)

As you can imagine, I’m indulging my pumpkin urges on a weekly basis as we move into fall. So, you know that when the EtsyBlogger’s Street Team carnival called for recipes this go-around, I had to post my latest pumpkin creation:

Pumpkin Muffins
Makes 1 dozen
WW Points: 2 per serving (3 per serving if sugar used for Splenda)

INGREDIENTS FOR MUFFINS:
1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin
1/3 cup applesauce
2 large eggs
2 tsp pumpkin-pie spice (cut in half if you don’t like your muffins too spiced)
3/4 cups sugar
1/2 cup Splenda (you can use sugar here as well – I just substituted Splenda to cut down on WW points)
1/2 tsp baking soda
1/2 tsp salt

INGREDIENTS FOR TOPPING:
1 tsp cinnamon
1 Tbsp sugar

EQUIPMENT: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups

DIRECTIONS:
Put oven rack in middle position and preheat oven toe 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, applesauce, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. (If cinnamon-sugar is not to your liking, a glaze of powdered sugar and lemon works just as well drizzled on the muffins when pulled from the oven for cooling.)

Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

I picked up my recipe from Muffin Top and modified it slightly to fit my diet, so if you try the recipe, let me know! I always love to hear how they turn out for others.

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