3/4 cup whole wheat pastry flour
3/4 cup white flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup pumpkin puree
1/2 cup organic low-fat vanilla yogurt
1 whole organic egg
1 organic egg white
1/2 cup organic cane sugar (plus more to sprinkle)
1/4 cup unsweetened applesauce
1/8 cup canola oil
1/4 cup walnuts, chopped (plus more to sprinkle)
DirectionsPreheat oven to 350 degrees F.
In a small bowl, mix all dry ingredients (except sugar and walnuts). In a separate bowl, mix remaining ingredients (except walnuts) until blended. Add dry mixture to liquid mixture, along with chopped walnuts, and mix just until blended.
Spray mini muffin pan with cooking spray. Add mixture to muffin pan. Spinkle each muffin with some chopped walnuts and a pinch of sugar.
Bake at 350 for 35-40 minutes, until knife inserted into center comes out clean. Cool completely before serving. Store in air-tight container for about one week.
Makes about 35 mini muffins. Serving size equals one mini muffin.
Number of Servings: 35
Recipe submitted by SparkPeople user COACH_NICOLE.
Amount Per Serving
Total Fat: 1.6 g
Cholesterol: 5.5 mg
Sodium: 27.0 mg
Total Carbs: 8.8 g
Dietary Fiber: 0.8 g
Protein: 1.2 g