WW's Grandma's Pumpkin Muffins

While shopping the other day, my little Butterbean found a little pumpkin in the produce department at our local grocery store. We have a rule that when we go to the grocery store she can pick out anything from the produce department to buy as long as she will eat it when we come home. She picked out a pumpkin!

So, I searched the Weight Watcher's website and found Grandma's Pumpkin Muffins recipe. We baked the pumpkin and then put it in the Magic Bullet to puree. We didn't have any eggs, so we mixed all the wet ingredients together in one bowl and all the dry ingredients in another bowl and waited for the chickens to lay. I used 2 whole eggs instead of the egg substitute. Normally, I would just measure out egg whites to equal the amount of required egg substitute, but I sold 4 dozen eggs yesterday and was short. I also didn't have any nutmeg, so I skipped it. Next time, I will make sure that I have the nutmeg and egg whites. I like things a little sweeter too, so I might add some Stevia to the batter. I might go a little wild and add some orange zest in too. Mom uses orange juice in her pumpkin pies and they are delicious! Over all, they were very moist and good. Daddy refused to even taste them, but Butterbean loved them! We are taking a couple to church tomorrow to share with some friends. Here's the recipe:

Grandma’s Pumpkin Muffins

POINTS® Value: 3 Servings:  12 Preparation Time:  18 min Cooking Time:  25 min Level of Difficulty:  Easy

Nothing says fall like the spice trinity of pumpkin, nutmeg and cloves.

Ingredients

	1 spray(s) cooking spray
	2 cup(s) all-purpose flour
	1 Tbsp baking powder
	1 tsp table salt
	1 tsp baking soda
	1/2 tsp ground cloves
	1 tsp ground cinnamon
	1 tsp ground nutmeg
	2/3 cup(s) unsweetened applesauce
	1 cup(s) canned pumpkin
	2/3 cup(s) sugar
	1/2 cup(s) fat-free egg substitute
	2/3 cup(s) fat-free skim milk

Instructions

• Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray. Line with cupcake wrappers if desired.
  
  
• Combine flour, baking powder, salt , baking soda, cloves, cinnamon and nutmeg in a large bowl.
  
  
• Combine applesauce, pumpkin, sugar, egg substitute and milk in a medium bowl; mix thoroughly with a wooden spoon.
  
  
• Add applesauce mixture to flour mixture and mix until completely incorporated.
  
  
• Pour batter into muffin tins so each hole is about 2/3 full. Bake for 20 to 25 minutes, or until a tester inserted in the center of a muffin comes out clean. Yields 1 muffin per serving.

Notes

• We use both cooking spray and muffin wrappers to prevent any batter from sticking to the top of the pan but you can use a nonstick pan instead, if you prefer.