I am very excited for the cooler weather, so I decided to start making some “fall time” recipes. These pumpkin spice muffins are so yummy! My favorite part of making these is the warm pumpkin scent that fills my kitchen. That was exactly what fall is about. These muffins are very easy, and not to mention low-fat!!
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
A dash of ground nutmeg
½ cup splenda brown sugar
1 tablespoon agave syrup
½ cup pumpkin butter (or canned pumpkin)
4 egg whites
1 teaspoon vanilla extract
1/2 cup fat free milk
For the topping:
3 tablespoons splenda brown sugar
3 tablespoons whole wheat flour
1 tablespoon “I can’t believe it’s not butter”
Makes 12 muffins
Preheat oven to 375. Coat muffin pan with cooking spray, or use paper liners. In a medium bowl, whisk together whole wheat flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. In a larger bowl whisk the splenda brown sugar, milk, agave, pumpkin, vanilla, and egg whites. Gradually add in the flour mixture into larger bowl. Mixing well until combined. Pour the batter into muffin pan.
In a small bowl, combine your three topping ingredients (whole wheat flour, splenda, and butter). Mix and mush this with a fork until crumbly. evenly sprinkle on the top of each muffin. Bake for 15 minutes. Let cool for at least 10 minutes.