I detest the muffins you buy at the bakery, or the local coffee shop. In most cases, they have absolutely no nutritional value, and at double or triple the recommended serving size, they are high in fat and calories. I prefer to make mine at home.
This weekend I had leftover pumpkin I had used in another recipe and thought I’d make muffins for breakfast, so I referred to one of my favorite low cal cookbooks – Dr. Cookie Cookbook (you can read my review here).
Dr. Cookie didn’t disappoint me. The combination of pumpkin and pineapple was sweet and fruity. I replaced 1/2 cup refined flour with whole wheat flour, but other than that, I wouldn’t change a thing.
1 1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground ginger 1 large egg 1/2 cup packed brown sugar 2 tbs oil 1 cup unsweetened pumpkin puree 1/2 cup unsweetened crushed pineapple, drained
Preheat oven to 400. Coat muffin tins with cooking spray. Whisk dry ingredients. In a separate bowl cream wet ingredients. Combine wet and dry ingredients until just combined. Spoon into muffin tins and bake 13 – 15 minutes until lightly browned.
What’s good for me in this dish?
Pumpkin is high in vitamins A and C to enhance our immune systems. It’s also a good source of potassium, fiber, manganese, folate and omega 3 fatty acids. Pumpkin’s phytonutrients support lung health and men’s prostate health.
Calories: 127 Total Fat: 2.75g Cholesterol: 17mg Sodium: 9mg Total Carbs: 23.42g Dietary Fiber: 1.55g Sugars: 10.75g Protein: 2.49g
Weight Watchers Points 3 Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com I am not a licensed nutritionist, nor a medical professional, and do not mean this information as medical or nutrition advice. See your medical professional if you have questions regarding your nutritional needs.