You all KNOW how I love a good pumpkin muffin. And a Chai Tea Latte.
(which I'm pretty sure has something to do with my need to lose weight)
My favorite? This recipe from Crazy Daisy baked in muffin pans. Divine. My mouth is watering just thinking about them. Sad, isn't it?
But this girl IS watching her weight and although I CAN eat those fabulous muffins, I can't do it very often. (sigh) It's reality. I don't always LIKE it, but it's reality. Me eating a batch of Crazy Daisy's muffins every week and being the size I was? Or eating a "thinner" version and reaching my goal weight.
It's all about choices.
So these are my favorite right now. I haven't had time to tweak them, much. Pretty sure I can improve on them in some way or another. But they are good just like this.
ONE point Pumpkin Muffins
In mixer, blend:
1 C pumpkin (I doubled the recipe and used the whole can)
Add and mix in:
2/3 C dry milk
6 T flour
2 t pumpkin pie spice
1 t cinnamon
1 t baking powder
1/2 t nutmeg
3 T brown sugar
Dash of salt
Fold into well mixed batter:
3/4 c grated carrot
4 T raisins
Bake in well-greased muffin pans approx 12-15 minutes.
To make these "one point muffins" you need to make 12 muffins with this batter.
These will be smaller muffins - if you want big, over-the-top muffins, you could make six from this amount of batter and they would be two points each. Or make them regular size - 9 muffins per batch - and they would be 1.5 points each. You get the idea!
They don't last forever sitting on the counter - they are VERY moist. If they won't be eaten right away, I'd recommend storing them in the fridge.
I'll whip some up this afternoon and add a picture when they are done.