If you’re looking for a recipe to serve during the winter holidays, these delicious muffins are a perfect choice. his delectable muffin batter will also cook up nicely as a quick bread. To do so, scrap the batter into and 8-inch by 4-inch loaf pan that has been lightly coated with baking spray and bake for 35 to 45 minutes.

Makes 10 servings

Ingredients

3/4 cup pumpkin (like Libby’s)
1 cup no-calorie granulated sweetener (or 1/2 cup baking blend such as Truvia for Baking)
6  tablespoons buttermilk
3 tablespoons canola oil
3 tablespoons molasses
1 large egg + 1 large egg white
11/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
11/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt

Instructions

1. Preheat oven to 375°F. Spray 10 standard muffin cups in tin with nonstick baking spray.

2. In a medium bowl, stir together the first 7 ingredients (pumpkin through eggs). Set aside.

3. In a large bowl, combine flour, baking powder, baking soda, spices, and salt. Stir; make a well in the center of the dry ingredients and add the pumpkin mixture. With a large spoon or spatula, stir just until blended.

4. Spoon batter into prepared muffin cups. Bake for 20 minutes or until center springs back when lightly touched. Cool in pan for 5 minutes before removing to a wire rack.

Nutrition Information Per Serving:

Calories 150 : Fat 5g (0 saturated) : Carbohydrate 22g (sugar  5 gm) | Fiber 1g : Protein 4g Sodium 180 mg | Food Exchanges: 1 1/2 Carbohydrate, 1 Fat : Carbohydrate Choices: 1 1/2 | Weight Watcher Point Plus Comparison: 3 points | Smart Points: 4