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heavenly: Double Chip Pumpkin muffins

October 7, 2009
Double Chip Cinnamon Pumpkin muffins
(from “Taste of Home” Healthy Cooking)


Prep: 20 min. Bake: 15 min. + cooling

1 can (15 ounces) solid-pack pumpkin
1 cup sugar
1/2 cup buttermilk
1/3 cup canola oil
2 eggs
2 egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup oat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon baking chips, chopped
1/2 cup miniature semisweet chocolate chips

TOPPING:
1/4 cup sugar
3 teaspoons ground cinnamon

Directions
1. In a large bowl, beat the first seven ingredients until well blended. Combine the flours, baking powder, baking soda, cinnamon, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in chips.
2. Coat muffin cups with cooking spray or use foil liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter.
3. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Yield: 2 dozen.

Nutrition Facts: 1 muffin equals 174 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 164 mg sodium, 27 g carbohydrate, 2 g fiber, 3 g protein.

i don’t believe for a second that one of these bad boys is only 6 g of fat, but whatever, i chose to believe it while i was eating them.
i didn’t know what oat flour was, so i ground up some oats in my food processor (my coffee grinder would’ve been even more effective but i didn’t think of that till after). i have no idea if that was the correct thing to do, but it seemed to work!!! these are soooo yumm. you have to make them. HAVE to.

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