On Twitter, @SavorTheThyme mentioned that she had just finished baking pumpkin muffins. I asked her to let me know when she posted the recipe.
Her recipe looked great and I appreciated that she included so many organic ingredients, many of which I had on hand. The only thing I really needed to purchase was the can of pumpkin and the plain yogurt (we always eat vanilla).
Not one to leave well-enough alone, I made a few modifications to decrease the carbs slightly. I also used slightly less yogurt and canned pumpkin because that’s the quantity that was in an individual cup/can.
The muffins were fantastic! They were moist and pumpkin-y and were an excellent breakfast on Thanksgiving morning.
And I defy you to find a better muffin for only 20 grams of carbs each! (But please, let me know if you have a recipe that is great.)
(Modified from the recipe given on Savor the Thyme)
Makes 23-24 muffins.
Carb counts follow each ingredient in parentheses.
- 1 1/2 cups whole-wheat flour (126 gC)
- 1 1/2 cups all-purpose flour (132 gC)
- 2 teaspoons baking powder (2 gC)
- 1/2 teaspoon baking soda (0 gC)
- 2 tablespoons cinnamon (6 gC)
- 1 tablespoon nutmeg (3 gC)
- 1/3 cup oats (11.33 gC)
- 3/4 cup vegetable oil (0 gC)
- 1 can (15 oz.) pumpkin puree (31.5 gC)
- 6 oz. container plain low-fat yogurt (12 gC)
- 3 large eggs (0 gC)
- 140 grams Splenda Brown Sugar Blend (or 1/2 cup, plus 8 tsp. lightly packed if measuring) (140 gC)
- Preheat oven to 350 degrees. Coat 2 muffin pans with baking spray or use unbleached paper liners.
- In a medium bowl, whisk the dry ingredients: flours, baking powder, baking soda, cinnamon, nutmeg, and oats; set aside.
- In a large bowl, whisk the wet ingredients: oil, pumpkin puree, yogurt, eggs, and brown sugar blend. Add reserved dry ingredients, mixing just until moistened.
- Spoon 1/4 cup of batter into each muffin cup. Bake until a toothpick inserted in the center of a muffin comes out clean, 20-25 minutes. Cool 5 minutes in pan.
When I measured by the 1/4 cup, it came out to exactly 23 muffins.
I don’t tend to use artificial sweeteners when I cook, but 1 1/3 cups of regular brown sugar has an awful lot of carbs! I wanted to give the Splenda Brown Sugar Blend a try. It is half sugar and half Splenda. You actually use half the volume you normally would in a recipe.
I used Bob’s Red Mill Steel Cut Oats because that is what I have in cupboard. The original recipe did not specify what type of oats (quick or regular) to use.
- 463.83 Total Carbs
- 23 muffins = 20 g Carbs each muffin
- 24 muffins = 19.33 g Carbs each muffin