Bethany's Best Pumpkin Muffins

As a mom I am constantly trying to find recipes that pack a nutritional punch and taste great. My girls are also HUGE pumpkin fans. So I was delighted when I found this recipe on the Libby website. Over time I've made a few tweaks to make it healthier, I've replaced half of the white flour with whole wheat flour and I've also replaced half of the sugar with Splenda. My family LOVES these, and so do my taste-testing coworkers. I hope you will too!

You're going to need all purpose flour, whole wheat flour, sugar, Splenda, canned pumpkin, vanilla, salt, baking soda, canola oil, pumpkin pie spice, eggs, salt and turbinado sugar (Sugar in the Raw is great!)

You'll also need two bowls, measuring cups, a wisk, a silicone spatula or spoon, measuring spoons, a can opener, a ziplock bag, muffin tins, and cupcake liners.

First mix the dry ingredients. The flours, the salt, baking soda, and pumpkin pie spice using your whisk.

 

 

Next mix the wet ingredients in your other bowl. The pumpkin, eggs, water, vanilla, sugar, Splenda, and oil.

 

Now add your dry ingredients to the wet and mix until thoroughly combined.  

Pour your mixture into a ziplock bag. 

Line your muffin cups with liners or spray with pan spray. 

 

Squeeze your batter into your cups until 2/3 to 3/4 full.

 

Sprinkle the tops with your turbinado sugar. 

 

Bake in the oven at 350 degrees for 25 to 30 minutes if using regular sized muffin cups or 15-17 minutes if using mini cups.  

Take of the oven and let cool. 

And enjoy! These are the perfect addition to breakfast, mid morning snack, or even lunchbox treat! 

Here's the recipe!

Bethany's Best Pumpkin Muffins

INGREDIENTS

1 ½ cups all-purpose flour

1 ½ cups whole wheat flour

1 tablespoon plus 2 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons salt

1 ½ cups granulated sugar

1 ½ cups Splenda

1 can (15 ounces) Pumpkin

4 large eggs

1 tbsp. vanilla

1/2 cup vegetable oil

1/2 cup water

INSTRUCTIONS

PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups.

COMBINE flours, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, Splenda, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Put batter into Ziploc bag and squeeze into muffin cups OR spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle tops with sugar.

BAKE for 25 to 30 minutes if using regular sized muffin cups or 15-17 minutes if using mini cups. Or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or Ziploc bags.

Makes 30 regular sized muffins, or 72 mini muffins, or 24 regular muffins and 30 mini muffins.