Healthy, pumpkin muffins with a cinnamon sugar topping is a delicious way to eat breakfast.
These are the mornings to treasure. It is cool enough to sit outside with a cup of coffee and enjoy the birds chirping or the hummingbirds humming at their feeder. It is the kind of morning you want a little something to dunk in your coffee. Something that reminds you of autumn past. Something with the smell and aroma of cinnamon and pumpkin wafting through the air. It is time for Pumpkin Muffins!
I first came upon these jewels in one of Martha Stewart’s magazines, Everyday Food. It was love at first bite. While the calories were not horrific, it still would not fit into my current calorie intake. I thought they were gone from my life forever, until I decided to try to lighten them up. Miracle upon miracles, I got them down to 172 calories without sacrificing the flavor or texture.
This time of year is really tough on a diet. Fall and winter bring about so many glorious family events but also make me yearn for warm and hearty food. In past years my diet has been sabotaged by all the goodies and treats we only eat this time of year. This year, I am taking charge early! I am taking our old family favorites and revamping them, lightening them up. I’m taking out some of the sugar and fat and bumping up the nutrition. This year – I will win! Take that sugar and fat!
I’ve been having good luck substituting Greek yogurt for butter. In this recipe I also added some unsweetened applesauce for good measure. The muffins are a little smaller and have less sugar. The original muffins were coated all over in butter then rolled in a cinnamon sugar mixture. I kept the lovely crunchy topping but relegated it to the top. These muffins have all the great flavor and texture of the full fat originals but with only 172 calories. Yipee!
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- 3 tbsp unsalted butter softened
- 3 tbsp non fat yogurt room temp ( I used Fage)
- ¼ cup unsweetened applesauce room temp
- 2 cups all purpose flour 240 grams
- 1 cup whole wheat pastry flour 120 grams, I used Bob's Red Mill
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp kosher salt
- ½ tsp nutmeg
- ¼ tsp allspice
- ½ tsp cinnamon
- 1/3 cup buttermilk taken out for 15 min
- 1 ¼ cups pure pumpkin puree from 15 ounce can
- 1 tsp vanilla extract
- 2/3 cup light brown sugar not packed
- ½ cup eggbeaters taken out for 15 mins
- Cooking spray
For sugar coating:
- 2 tbsp light butter melted (I used Brummel & Brown)
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
Preheat oven to 350°.
Spray two standard 12-cup standard muffin tins with cooking spray.
In a medium bowl, whisk together white and wheat flour, baking powder, baking soda, salt, nutmeg, allspice and cinnamon.
In a small bowl, whisk together the buttermilk, pumpkin puree and vanilla.
In a large bowl using an electric mixer or stand mixer, beat butter, yogurt, applesauce and brown sugar.
Mix in half the eggbeaters then scrape down the bowl. Mix in the rest of the eggbeaters.
Turn mixer to low and add a third of the flour mixture, then half the pumpkin mixture, repeat ending with flour. Beat until just combined.
Spoon 1/4 cup batter into each muffin cup.
Bake for about 30 minutes or until a toothpick inserted into the middle comes out clean.
Place pans onto wire racks to cool for 10 minutes.
Meanwhile, whisk together the sugar and cinnamon for the coating.
Take muffins out of the pans and brush the top of the muffins with butter then roll just the tops in the sugar/cinnamon mixture.
Place muffins back on the wire rack to cool completely.
I calculated 7 Weight Watcher Smartpoints.
Happy Healthy Eating,
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