Makes 16 servings
This low-fat version of the original is quite moist and tasty. Made with whole wheat flour and flaxseed at only 139 cals per serving, this makes the perfect breakfast on the go!
Ingredients
1/4 c flax seed
3/4 c all purpose flour
1 c whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 cup brown sugar, firmly packed
1/3 cup splenda
3/4 cup applesauce
14 oz canned pumpkin
1/3 cup whole milk
1 tsp white vinegar
2 eggs
1/2 cup raisins
1/2 tsp vanilla
Directions
Mix milk and vinegar in separate container. Let set for 5 mins. (This mixture replaces buttermilk)
Whisk together all dry ingredients. Then combine brown sugar, applesauce, pumpkin, milk, vanilla and eggs. Mix well. Stir/fold in raisins. Spoon into greased muffin pan or use paper muffin cups.
Preheat oven to 375 degrees, Grease muffin cups. Bake for 15-20 minutes, or until tops spring back or insert toothpick until it comes back clean.
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