Prep: 30 minutes
Cook: 20 minutes
Ingredients:
Streusel
1/4 cup whole-wheat flour
3 tbsp. old-fashioned oats
3 tbsp. brown sugar (not packed)
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/4 tsp. cinnamon
Muffins
1 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. pumpkin pie spice
1/8 tsp. salt
1 cup canned pure pumpkin
2/3 cup granulated white sugar (or
HG Alternative)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
1/4 cup light vanilla soymilk
1/4 tsp. vanilla extract
Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
Combine streusel ingredients in a medium bowl. Mix and mash until uniform and crumbly.
To make the muffins, in a large bowl, combine both types of flour,
baking powder, cinnamon, pumpkin pie spice, baking soda and salt.
In medium-large bowl, combine remaining muffin ingredients, and whisk
until uniform. Add mixture to the large bowl, and stir until just mixed
and smooth. (Batter will be thick.)
Evenly distribute batter among the cups of the muffin pan, and smooth out the surfaces. Sprinkle with streusel mixture.
Bake until a toothpick inserted into the center of a muffin comes out clean, 18 – 20 minutes.
Enjoy!
MAKES 12 SERVINGS
Serving Size: 1 muffin (1/12th of recipe)
Calories: 178
Fat: 3g
Sodium: 264mg
Carbs: 33.5g
Fiber: 3.5g
Sugars: 14.5g
Protein: 4.5g
PointsPlus® value 5*