A creamy moist muffin that tastes like pumpkin pie without the crust
Serves: 12 Muffins
Ingredients
1 eggs or egg substitute
2 egg whites
¼ cup brown sugar
⅓ cup sugar
11/4 cup pumpkin, canned, not pie filling
½ cup coconut milk, unsweetened
½ tsp. Vanilla Extract
2 tsp. pumpkin pie spice
¾ cup whole wheat pastry flour
¼ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
Instructions
Heat oven to 350 degrees F.
Lightly coat a standard muffin tin with cooking spray and set aside.
In large bowl whisk together the egg, egg whites and sugars until combined. Add the pumpkin, coconut milk and vanilla extract; mix until combined; add the pumpkin spice; mix until combined.
In a separate bowl; add flour, baking powder, baking soda and salt; mix until combined.
Slowly pour the flour mixture into the pumpkin mixture and whisk until just moistened.
Pour the batter about ¾'s of the way full in the prepared muffin tin. Place into the oven and bake for 20 -25 minutes until golden and a tooth pick is inserted into the middle and comes out clean. Cool on wire racks.