Pumpkin Cinnamon Spice Muffins
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
3/4 cup brown sugar
1 cup canned pumpkin
1/4 cup liquid egg substitute
1/3 cup fat-free milk
1/4 cup corn oil
3 ounces frozen unsweetened orange juice concentrate, thawed
Vegetable cooking spray
Preheat oven to 400 degrees. Sift together flours, baking powder, baking soda, cinnamon, cloves, nutmeg, and allspice into a large bowl; add brown sugar.
In a separate bowl, combine remaining ingredients, except cooking spray. Add wet ingredients to dry ingredients, stirring until just moistened. Spoon into 18 muffin cups coated with cooking spray; bake 14 minutes.
Recipe makes 1-1/2 dozen (18) Pumpkin Cinnamon Spice Muffins.
Note: Whole Wheat, Stone-Ground and Graham Flour
Whole wheat, stone-ground and graham flour can be used interchangeably; nutrient values have little difference. Either grinding the whole-wheat kernel or recombining the white flour, germ and bran that have been separated during milling produces them. Their only differences may be in coarseness and protein content. Insoluble fiber content is higher in whole wheat, stone ground and graham flours, than it is in white flours.
Nutritional Information Per Serving (1 muffin):
Diabetic Exchanges: 1-1/2 Bread/Starch