Sugar Free Pumpkin Muffins

12 Feb

The weather here has been just awful! We were hit with a big storm last Friday. There was so much snow that the sidewalks still haven’t been properly cleaned. I doubt now that they will actually be cleared of snow. This has, obviously, made running very difficult. The snow melted a bit yesterday but has frozen over night so now the sidewalks are snow covered and icy. In order to keep up my cardio, I’ve been cycling almost everyday. Anyway, I’m looking forward to the spring – I am so done with snow!

In the meantime, my best friend, Natalie, is coming to visit me next week! We met just over two years ago in our first class at college. We clicked instantly! We had similar backgrounds and have continued to follow our shared interests together in the last few years. We both love running, eating healthy and besting each other at cribbage! Unfortunately we no longer live in the same city so when we get together we make it worth while! Natalie is spending the entire weekend with Mark and I. I’ve got a whole menu planned along with activities, sight seeing and, of course, lots of cribbage!

I’ve already started prepping for this weekend. This morning, I made Sugar-free Pumpkin Muffins.

Ingredients

  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp cinnamon, 1/4 tsp of ginger and nutmeg
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup pureed pumpkin
  • 1/2 cup low fat yogurt
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup butter (I used Earth Balance)
  • 1 egg
  • 1 tsp vanilla

Directions

  1. Preheat oven at 375F and spray muffin tin with cooking spray.
  2. In a large bowl, mix dry ingredients.
  3. In a medium bowl, mix all wet ingredients. Once stirred, add wet ingredients to the dry ingredients. Stir using a wooden spoon until moistened.
  4. Divide batter among 12 muffin cups. Bake for 20 – 22 minutes

Each muffin contains 122 calories, 3 grams of protein and 2 grams of fiber.

DSC00902

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