* Exported from MasterCook *
Muffins, Whole Grain Maple Pumpkin Spice Baked Muffins (& Doughnuts)
Recipe By :Monica
Serving Size : 21 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Low Fat Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole wheat pastry flour -- (or see below)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
3 large eggs -- whisked
15 ounces pureed pumpkin
1/2 cup packed brown sugar
1/2 cup maple syrup
1 teaspoon vanilla extract
1/4 cup olive oil
1/2 cup buttermilk -- (or see below)
MAPLE SPICE FROSTING:
2 cups powdered sugar -- (use 1 1/2 cup for a thinner glaze)
1/2 cup maple syrup
1/2 teaspoon vanilla extract -- (use maple extract for
stronger maple flavor)
1/4 teaspoon pumpkin pie spice -- (or cinnamon)
pecans -- finely chopped, optional
POWDERED SUGAR & SPICE COATING:
1/2 cup sugar
1 tablespoon pumpkin pie spice -- (or cinnamon)
1/3 cup butter -- melted
Substitutions:
For the 2 cups whole wheat pastry flour, substitute 1 cup regular
whole wheat flour plus 1 cup all-purpose flour or 2 cups gluten free
whole grain oat flour.
For the 1/2 cup buttermilk, substitute 1/2 cup milk plus 1 1/2 tsp
white vinegar; allow to sit 10 minutes before using.
FOR DONUTS: Preheat oven to 425F. In large bowl, whisk together
flour, baking powder, baking soda, pumpkin pie spice, cinnamon and
salt. In separate bowl, whisk eggs; then add pumpkin, brown sugar
maple syrup, vanilla, olive oil and buttermilk; whisk just until
smooth. Pour pumpkin mixture into flour mixture and whisk just until
smooth. Coat doughnut pan with cooking spray. Fill doughnut cups with
batter and rap the filled doughnut pan on the counter top a few times
to remove any air bubbles and level out the batter. Fill full-size
doughnut cups 2/3 full and bake 7 - 9 minutes. Fill mini doughnut
cups 1/2 full and bake 4 - 6 minutes. Bake until a toothpick inserted
in center comes out clean. Leave in pan for 5 minutes before removing
and transferring to cooling rack. If baking multiple batches, re-coat
pans with cooking spray each time.
FOR MUFFINS: Preheat oven to 350F. Mix batter as explained above.
Coat muffin pans with cooking spray. Fill full-size muffin cups 3/4
full and bake 18-20 minutes. Fill mini muffin cups 2/3 full and bake
14-16 minutes. Bake until a toothpick inserted in center comes out
clean. Leave in pan for 5 minutes before removing and transferring to
cooling rack. If baking multiple batches, re-coat pans with cooking
spray each time.
Doughnuts and muffins are best eaten freshly baked. However, they may
be cooled completely, covered or wrapped (without glaze or frosting)
and refrigerated for up to 3 days or frozen for up to 1 month.
Donuts & muffins can be eaten plain or topped with a glaze or sugar
coating. Choose from these options:
MAPLE SPICE GLAZE. Combine powdered sugar, maple syrup, vanilla, and
pumpkin pie spice in bowl. Whisk until smooth. Drizzle and spread
with spoon on tops of full-size donuts or muffins. Tops of mini
doughnuts & muffins can be dipped in glaze. Sprinkle with chopped
pecans, if desired. Best if eaten right away. If stored, do not cover.
SUGAR & SPICE COATING. Combine sugar and pumpkin pie spice in a
closeable plastic bag and shake to combine. Brush full size donuts
all over with melted butter and gently shake in sugar mixture until
evenly coated. For mini donuts and muffins, dip in melted butter and
toss in sugar mixture. For full-size muffins, dip the tops in butter
and then in the sugar mixture. Best if eaten right away. If stored,
do not cover.
POWDERED SUGAR & SPICE COATING. Combine powdered sugar and pumpkin
pie spice in a closeable plastic bag and shake to combine. Add donuts
or mini muffins and shake gently until evenly coated. Best if eaten
right away; if stored, toss in powdered sugar mixture again before serving.
NUTRITIONAL INFORMATION:
--One plain full size donut (plain): 118 calories, 3.3g fat, 20g
carbs, 1.1g fiber, 8.9g sugars, 2.5g protein; Weight Watchers PointPlus: 3
--One mini donut (plain): 28 calories, .8g fat, 4.7g carbs, .2g
fiber, 2.1g sugar, .6g protein; Weight Watchers PointPlus: 1
--One full size muffin (plain): 206 calories, 5.8g fat, 35g carbs,
1.9g fiber, 15.6g sugar, 4.4g protein; Weight Watchers PointPlus: 6
--One mini muffin (plain): 52 calories, 1.5g fat, 8.8g carbs, 0g
fiber, 3.9g sugar, 1.1g protein; Weight Watchers PointPlus: 1
Servings: *see servings below
*SERVINGS (approx.) per batch of batter:
21 full size donuts
90 mini donuts
12 full size muffins
48 mini muffins
Description:
"A healthier, low fat, makeover recipe with maple glaze or sugar
spice coating; gluten free option"
Source:
"www.theyummylife.com"
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