Well, with all the comments from people wondering how our "makeover" muffin turned out. we just couldn't wait any longer to try them out again. So today, I spent my afternoon revising Dorie's recipe...............the results were fantastic!
So on the left we have a Cream Cheese Streusel Pumpkin Muffin, and on the right is a Maple Pumpkin Crunch Muffin.
If you were looking for a "dessert muffin" MAKE THE ONE ON ON THE LEFT....................if your trying to go a little healthy, do Mr. Right...........
Enough on the discussing of the Pumpkin muffins......................... here's what you really want. THE RECIPE:-)
Hannah
Don't Even Count the Calories ( Pumpkin Streusel Muffin)
That DEADLY Filling:
6 oz. Cream Cheese
1/3-1/2c. powdered sugar
1/2 t. vanilla
1t. lemon juice
1-3T. milk
Mix this in a blender till well combined, and at the consistency of slightly runny icing.
Over the Top Streusel
4T. butter
1/3c. flour
1/2c. sugar
1 1/2t. cinnamon
Cut the butter into the rest of the ingredients.
Muffin:
3/4c. mashed pumpkin
1/2c. oil
2 eggs
1/4c. milk
2c. flour
2t. baking powder
1/4 t. salt
1/4 t. baking soda
3/4 t. cinnamon
3/4 t. ginger
a dash of nutmeg
Mix together the first 4 ingredients. Add the remaining, just until combined.
Scoop the batter into greased muffin tins (10) make a little space in the middle, and fill with the cream cheese. ( I used about 2T. of the filling) Sprinkle with the streusel. Then place in a 400 oven for about 20min. Let cool 5 min. then remove and INDULGE!
The No Guilt Muffin
1/4c. applesauce
1/4c. light olive oil
1/2 c. pure maple syrup
3/4c. mashed pumpkin
1 egg
1/4c. milk
1 flax egg*
1 t. maple extract
2c. whole wheat flour
2t. baking powder
1/4t. baking soda
1/4 t. salt
3/4 t. cinnamon
3/4 t. ginger
1/4 t. cloves
a dash of nutmeg
1/2c. dried cranberries
1/3c. chopped walnuts or pecans
1/2-3/4c. slightly crushed Pumpkin Raisen Crunch Cereal ( Nature's Path)
Mix together the first 8 ingredients. Add the remaining and place into 10 greased muffin cups. Sprinkle with a few cranberries and a little extra cereal. Bake at 400 for about 20min. Cool 5 min. then remove from the pan, and enjoy with no GUILT:-) Ha ha!
* flax seed egg re placer
In a blender blend together 1/4c. flax seeds and 1c. water. Blend till flax seeds are completely ground up, and is slightly thickened. 1/4c. of this mixture replaced 1 egg in any baking recipe. Make sure to refrigerate the reaming flax mixture ( this can be kept in the fridge for about 3-5 days) We love this when we're baking muffins and we run out of eggs.................also its a great way to get more fiber into your diet!
1 egg
1/4c. milk
1 flax egg*
1 t. maple extract
2c. whole wheat flour
2t. baking powder
1/4t. baking soda
1/4 t. salt
3/4 t. cinnamon
3/4 t. ginger
1/4 t. cloves
a dash of nutmeg
1/2c. dried cranberries
1/3c. chopped walnuts or pecans
1/2-3/4c. slightly crushed Pumpkin Raisen Crunch Cereal ( Nature's Path)
Mix together the first 8 ingredients. Add the remaining and place into 10 greased muffin cups. Sprinkle with a few cranberries and a little extra cereal. Bake at 400 for about 20min. Cool 5 min. then remove from the pan, and enjoy with no GUILT:-) Ha ha!
* flax seed egg re placer
In a blender blend together 1/4c. flax seeds and 1c. water. Blend till flax seeds are completely ground up, and is slightly thickened. 1/4c. of this mixture replaced 1 egg in any baking recipe. Make sure to refrigerate the reaming flax mixture ( this can be kept in the fridge for about 3-5 days) We love this when we're baking muffins and we run out of eggs.................also its a great way to get more fiber into your diet!
