Friday, September 23, 2011

Pumpkin Muffins/Cupcakes

I keep going back and forth on whether to call these muffins or cupcakes. They are pretty healthy but are super yummy so it's hard to tell. I frosted this batch because I was in the mood for a sweet treat, but you could easily not frost them and they would be a great breakfast (OR you could be like me and eat the frosted ones FOR breakfast). The only really unhealthy part of these muffins is the sugar that goes into them. You could substitute sugar for something else like Splenda, but I find that sugar still gives the best results with muffins.

Yield: 24 muffins

For the filling:
  • 4 oz. 1/3 less fat cream cheese, softened
  • 1/8 cup confectioners' sugar

For the muffins:
  • 1 1/2 cups soy flour
  • 1 1/2 cups buckwheat flour
  • 2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cloves
  • 1 tbsp. plus 1 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 cups pumpkin puree
  • 1¼ apple sauce

For the topping:
  • Cream cheese frosting

Between the eggs and the soy flour, there is a good amount of protein in these muffins. Also, I use apple sauce instead of oil which make the muffins nice and moist.

To prepare the filling, combine the cream cheese and confectioners' sugar in a small bowl and mix well until blended and smooth.  If you have any left over, you wrap it in saran wrap and tin foil and freeze it.
To make the muffins, preheat the oven to 350˚ F.  Oil 2 muffin tins.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.  

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the muffin well (1-2 tablespoons).  Place a small amount of the cream cheese mixture into each muffin well.  Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  
Bake for 20-25 minutes.  Transfer to a wire rack and let cool. Frost the tops and Enjoy!

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