New Year Food Find #4: Punkin Muffins

Though Thanksgiving is done and over with thank god, I still love the flavors that surface during that time. Apples, cinnamon, spices, and cookies are just to name a few scents filling the air. But who honestly can forget pumpkin. I am a freak over pumpkin anything. It's such a good earthy flavor to work with when baking and cooking. Alot of the dishes that have pumpkin in it may first seem like a healthier choice but in reality it's not. Pumpkin pie, Pumpkin cheesecake, and pumpkin bread pudding are just as bad as their counterparts. It is the pumpkin muffin that really calls my name come holiday season. They are so horrible for you but so good. I wanted to find a way to eat my seasonal pumpkin muffins without turning into one myself!!! So I found this recipe to ease my hunger pangs. Enjoy!!!!

HG's Punkin' Muffins


Ingredients:
Muffins
1 cup Fiber One Original bran cereal
1 1/2 cups whole-wheat flour
1/2 cup Splenda No Calorie Sweetener (granulated)
1/4 cup brown sugar (not packed)
1 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
One 15-oz. can pure pumpkin
1 cup club soda
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup sugar-free pancake syrup
1 tsp. vanilla extract
1/4 cup raisins, chopped

Icing
1/4 cup Cool Whip Free, thawed
3 tbsp. fat-free cream cheese, room temperature
1 tbsp. Splenda No Calorie Sweetener (granulated)

Directions:
Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Set aside.

Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large bowl.
 Add flour, Splenda, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well and set aside.

In another bowl, combine pumpkin, soda, egg substitute, syrup, and vanilla extract. Mix thoroughly. Add mixture to the large bowl and stir until blended to form the batter.

Slowly sprinkle and stir chopped raisins into the batter. Evenly distribute batter among the 10 prepared cups of your muffin pan. (Batter may be piled high... This is OK!)

Bake in the oven until muffins are golden brown and a toothpick inserted into the center of one comes out mostly clean, about 30 minutes. Set aside to cool.

Meanwhile, combine all icing ingredients in a small microwave-safe bowl. Mix until smooth and blended. (Refrigerate icing if you don't plan to serve muffins right away.)

Remove cooled muffins from the pan. Just before serving, warm icing in the microwave for a few seconds and drizzle it onto the muffins (or simply spread it on evenly). Enjoy!

MAKES 10 SERVINGS

These baby's save over 300 calories a serving!!! The ones I make are usually without the icing (as the photo shows). Also, you can try different variations for the club soda using other types of soda. To save the calories make it diet. I once used vanilla cream diet soda in the mix and it turned out wonderful!!!!



-Mr Crafty