Powered by Blogger.

Sunday, September 9, 2012

Just in Time for Fall's my most favorite time of year.  Fall.  Today the humidity finally broke and we woke up to a perfectly tempered (almost fall) day.  It's a Sunday and I've been eying these Pumpkin Cream Cheese Muffins that I came across on Pinterest.  I wanted to be PointsPlus conscious, so I instead decided to track down a Weight Watchers recipe.  I found Grandma's Pumpkin Muffins, which looked to be more along the lines of what I was willing to 'spend' on my points.  It had everything I was looking for in terms of the pumpkin puree and spices, and it uses apple sauce instead of butter...even better.

I love baking and then I love eating what I bake.  Many times I eat too much I what I make, which is why I rely on Weight Watchers to help me track all of the good stuff I eat.

Apple Pumpkin Orange Zest Muffins

Here's the recipe:

1 and 1/2 cup whole wheat flour

1/2 cup white flour
1 tsp salt
1/2 tsp ground clove
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1 tbsp baking powder
2/3 cup sugar
2/3 cup apple sauce
4 egg whites
1 cup pumpkin puree
3/4 cup skim milk
1 tbsp orange zest
1/2 cup quick oats
1 apple chopped

Preheat oven to 400 degrees.  I didn't have muffin liners, so I cut up natural parchment paper.  I love the look of's so rustic.  Everything looks more appetizing.  It makes so-so looking muffins look beautiful.

Combine dry ingredients in a mixing bowl.  For the cloves, I did not have ground, so I put them in a pepper grinder and went from there.  Combine eggs, apple sauce, skim milk and orange zest in a separate bowl and mix with a wooden spoon.  Combine wet and dry ingredients.  I put all into the kitchen aid and used the paddle attachment.  At the end I added the apple and the oats.  Fold 'em right in there. 

You see this parchment paper I'm using here.  If you've never used this method before, don't worry.  Just push them down all the way into the tin.  I used 1/4 cup measuring cup and put that much batter into each tin.  Gravity will draw the mix into the tin further.  You'll see in the pictures below, that this batch makes almost 24 muffins.  The next batch I did not use the parchment paper because I wanted a variety.  NOTE:  If you use parchment, make sure the muffins are completely cooled before you pull it off.  

Bake for about 15 to 22 minutes depending on your oven. 

If you are doing Weight Watchers the points conversion for these babies are 2 points at 22 to 24 muffins per batch.  Not bad! 

No comments:

Post a Comment