Saturday, February 16, 2008

Spicy Low-Fat Pumpkin Muffins

For Quick, Easy and Delicious Muffins...
Doctor up those mixes!

Move over Sandra Lee. Annie has some business
with boxed baking mixes.

I don't normally like to use boxed mixes for muffins, but sometimes you just can't beat 'em. Especially the Pillsbury Quick Bread mixes. I always turn out great loafs and muffins when using them. Of course, by adding my own ingredients to flavor them and reducing the fat, they are even better tasting and healthier. You can't go wrong.
These muffins turned out exceptionally good.
They were very tender and super flavorful!

Spicy Low-Fat Pumpkin Muffins

1 (14 oz.) package Pillsbury® Pumpkin Quick Bread
1/4 cup soy milk
1 (6 oz.) container plain fat-free yogurt
1/3 cup unsweetened applesauce
4 teaspoons canola oil
2 large egg whites
1 tablespoon molasses
1/2 teaspoon cinnamon
1/2 teaspoon grated candied ginger

1. HEAT oven to 375°F* if using a convection oven; 400°F if not.
Spray 12 muffin cups with no-stick spray or line with paper cups.
2. Combine yogurt, soy milk, oil, applesauce, grated ginger,
cinnamon, egg whites and molasses in a large bowl. Add
pumpkin bread mix and stir until just blended, about 50 strokes.
3. FILL each muffin cup, dividing batter evenly with filling; about
3/4 full.
4. BAKE for 15 minutes. Remove muffins from pan. Place on baking rack to finish cooling.

*Reduce temperature by 25°F if using a dark pan.


Anonymous said...

Pumpkin has by far become one of my favorite ingredients this year. When added with candied ginger...what a treat!

Emily said...

You are Sandra Lee! Except without all of the alcohol. And tablescapes.

These look so moist and delicious! You definitely have a gift with making things light.

Jen said...
This comment has been removed by the author.
Jen said...

good stuff

jo-ann ate one
so you know they aint poison

Anonymous said...

Yum! I have never used Pillsbury bread mixes - not out of "oh my god it's a mix and that's a heresy!" - but out of no imagination as to how to "doctor" them. Thanks for giving me a great idea - they sound wonderful. Now if only I could get SouthernDrawl to eat candied ginger, we'd be in business. ;)

Annie said...

Noble, Thanks for visiting. I use pumpkin year round, it's not just for holidays! Plus it is so good for you!

Em, Well thanks, I think. HAHAHA. Yeah I can definately do without the tablescapes, although maybe I should re-think the cocktails?

Jen, Glad you liked, I was worried with the addition of the candied ginger. But I guess by using the microplane grater, it gave more of an even flavor rather than little chunks of spicy hot nuggets!

Swissmiss, Try them, they are pretty good in a pinch. I love to make mostly everything from scratch, but in some cases you can't go wrong. Btw, I have an idea to get SouthernDrawl to eat the candied ginger... Don't tell him it's in there! Sneaky huh????

Kim said...

A great variation of this type of recipe is even simpler: take a boxed spice cake mix (or any flavor cake mix, for that matter) and combine it with 1 can of pumpkin. NOTHING ELSE. Bake in a bundt pan or cupcake tin according to the directions on the box. Easy peasy and DEEELISH.

Annie said...

Kim, Sounds great, I think I've tried something like this in the past.