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 in this low calorie muffin recipe 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.
Happy, healthy cooking!
- 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.
Total Fat: 2.75g
Total Carbs: 23.42g
Dietary Fiber: 1.55g
Weight Watchers PointsPlus 3
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