Pumpkin Praline Pecan Muffins
Sweet praline is the perfect topping for the pumpkin base of these muffins.
Serves: 12 muffins
- 1 1/2 cups whole wheat pastry flour or unbleached flour
- 1/2 cup oat bran
- 1 tablespoon baking powder
- 1/2 cup light brown sugar
- 2/3 cup mashed cooked or canned pumpkin
- 3/4 cup skim or low-fat milk
- 1/4 cup reduced-fat margarine or light butter, melted
- 2 egg whites, lightly beaten
- 1 teaspoon vanilla extract
- 1 tablespoon finely ground pecans
- 1 tablespoon light brown sugar
- To make the topping, place the pecans and brown sugar in a small bowl, and stir until crumbly. Set aside.
- Place the flour, oat bran, and baking powder in a large bowl, and stir to mix well. Add the brown sugar, and stir to mix well. Using the back of a wooden spoon, press out any lumps in the brown sugar. Set aside.
- Place the pumpkin, milk, margarine or butter, egg whites, and vanilla extract in a small bowl, and whisk to mix well. Add the pumpkin mixture to the flour mixture, and stir just until the dry ingredients are moistened.
- Coat the bottoms only of muffin cups with nonstick cooking spray, and fill two-thirds full with the batter. Sprinkle the topping over the batter. Bake at 350°F for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake.
- Remove the muffin tins from the oven, and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature, refrigerating any leftovers not eaten within 24 hours.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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