13 September 2010

Low-Cal Pumpkin Muffins

Low-Cal Pumpkin Muffins
Quick-n-Simple...easy to make..
Yields about 18 medium-sized muffins
Sift together..
½ cup        cake flour/self-raising flour (or 1/2 cup flour + 1/4 tsp baking pwdr,
½ cup        wheat flour,
3/4 tsp       baking powder,
¼ tsp         baking soda,
½ tsp         cinnamon powder.
Mix together...
2                eggs,
3/4 cup        sugar,
1/3 cup        vegetable oil,
Also have ready...
7-8 oz         pumpkin puree' 
 For crunchy topping (optional)...mix together...
1/4 cup       quick-cooking oats,
2tbsp          brown sugar.
To make...
Pre-heat oven to 350°F/ 175° C.
Into the dry ingredients alternate and add the wet mixture and the pumpkin puree' a few tablespoons at a time, mixing with a spoon. 
This batter is easy to mix by hand and doesn't require an electric mixer/beater.
For a crunchy topping sprinkle some of the topping mix on all the muffins. You could leave a few plain, if you liked.

Pour into muffin cases taking care to fill them only 2/3 rds of the way up.

Bake for about 20-30 minutes. 
When a toothpick/ skewer put into the centre comes out clean your muffins are done.
PS..I am a beginner at food photography and I can see there's scope for improvement!! Hopefully I'll get better with time...:)


  1. these look yummy Ru! where can I get pumpkin puree?

  2. Hi Vims,
    I make my own...De-seed and peel the pumpkin (the yellow kind) -cut into cubes and pressure cook with as little water as possible (since we know pumpkin has lot of water content)for maybe five minutes. Then mash well to get the pulp..drain out the liquid, if any. A small 1kg pumpkin should give you 2-3 cups of pulp.
    Let me know how it goes..:)

  3. ooooo! They look great! Will try them out, now that it's pumpkin season!

  4. Do let me know how they turn out...would love to see pics of your outcome...:)


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