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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