I have found a fun hobby in tweaking the recipes of my favorite foods to create healthier versions-making it with less bad fats or less sugars by adding in nuts, flax or fruits.
This time of year I am searching for all kinds of seasonal flavors and pumpkin keeps coming up at a favorite!
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| Lola loves to bake~stirring and eating are her favorite parts of the process |
I came across this recipe on Figure23 several weeks ago and I have made these three times. I made a few tweaks to the original recipe and I am just in love with these. They are the perfect amount of sweet to satisfy but not "bad" enough to blow a great day of eating clean. Smear with a dollop of almond or peanut butter and you will add some good fat and protein to this treat.
Pumpkin & Apple Muffin Tops
Ingredients:
2 1/2 cups of whole wheat pastry flour
2 tablespoons of flax meal
1 teaspoon of baking soda
1 teaspoon of baking powder
pinch of sea salt
1 tablespoon of Pumpkin Pie Spice
1 teaspoon of cinnamon
1 cup of pumpkin (not pie filling, canned pumpkin puree)
1/2 cup raw sugar or brown sugar
1 large egg
3 egg whites*
*use real egg whites, not carton egg whites it changes the consistency
1 large apple, diced
yummy extras:
sprinkle brown sugar and unsweetened flaked coconut on top
or
mix in walnuts, pecans or almonds
or
dried cranberries or raisins
preheat oven to 420
Mix your dry ingredients then mix your wet ingredients. Combine wet and dry. Then add in the chopped apple (add your nuts and/or dried fruit if using). Mix well but do not over mix. Using an ice cream scoop, place onto a baking sheet lined with parchment. I find that using stoneware (*like Pampered Chef) is best for this muffin top.
DO line the pan with parchment if using a metal pan otherwise they will stick.
Top with brown sugar and coconut if using.
Bake for 12-15 minutes. DO NOT over bake as they will be dry :( no one likes dry muffin tops.
Enjoy (guilt free)
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| Pumpkin & Apple Muffin Tops with coconut & brown sugar topping. |
