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Whole Grain Maple Pumpkin Spice Baked Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 21 Jan 2015 10:52:13 -0800
v115.n005.2
* Exported from MasterCook *

     Muffins, Whole Grain Maple Pumpkin Spice Baked Muffins (& Doughnuts)

Recipe By     :Monica
Serving Size  : 21    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Low Fat                         Vegetables

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  whole wheat pastry flour -- (or see below)
    2          teaspoons  baking powder
    1           teaspoon  baking soda
    1           teaspoon  pumpkin pie spice
    1           teaspoon  cinnamon
       1/2      teaspoon  salt
    3              large  eggs -- whisked
    15            ounces  pureed pumpkin
       1/2           cup  packed brown sugar
       1/2           cup  maple syrup
    1           teaspoon  vanilla extract
       1/4           cup  olive oil
       1/2           cup  buttermilk -- (or see below)
                          MAPLE SPICE FROSTING:
    2               cups  powdered sugar -- (use 1 1/2 cup for a thinner glaze)
       1/2           cup  maple syrup
       1/2      teaspoon  vanilla extract -- (use maple extract for 
stronger maple flavor)
       1/4      teaspoon  pumpkin pie spice -- (or cinnamon)
                          pecans -- finely chopped, optional
                          POWDERED SUGAR & SPICE COATING:
       1/2           cup  sugar
    1         tablespoon  pumpkin pie spice -- (or cinnamon)
       1/3           cup  butter -- melted

Substitutions:
For the 2 cups whole wheat pastry flour, substitute 1 cup regular 
whole wheat flour plus 1 cup all-purpose flour or 2 cups gluten free 
whole grain oat flour.
For the 1/2 cup buttermilk, substitute 1/2 cup milk plus 1 1/2 tsp 
white vinegar; allow to sit 10 minutes before using.

FOR DONUTS: Preheat oven to 425F. In large bowl, whisk together 
flour, baking powder, baking soda, pumpkin pie spice, cinnamon and 
salt. In separate bowl, whisk eggs; then add pumpkin, brown sugar 
maple syrup, vanilla, olive oil and buttermilk; whisk just until 
smooth. Pour pumpkin mixture into flour mixture and whisk just until 
smooth. Coat doughnut pan with cooking spray. Fill doughnut cups with 
batter and rap the filled doughnut pan on the counter top a few times 
to remove any air bubbles and level out the batter. Fill full-size 
doughnut cups 2/3 full and bake 7 - 9 minutes. Fill mini doughnut 
cups 1/2 full and bake 4 - 6 minutes. Bake until a toothpick inserted 
in center comes out clean. Leave in pan for 5 minutes before removing 
and transferring to cooling rack. If baking multiple batches, re-coat 
pans with cooking spray each time.

FOR MUFFINS: Preheat oven to 350F. Mix batter as explained above. 
Coat muffin pans with cooking spray. Fill full-size muffin cups 3/4 
full and bake 18-20 minutes. Fill mini muffin cups 2/3 full and bake 
14-16 minutes. Bake until a toothpick inserted in center comes out 
clean. Leave in pan for 5 minutes before removing and transferring to 
cooling rack. If baking multiple batches, re-coat pans with cooking 
spray each time.

Doughnuts and muffins are best eaten freshly baked. However, they may 
be cooled completely, covered or wrapped (without glaze or frosting) 
and refrigerated for up to 3 days or frozen for up to 1 month.

Donuts & muffins can be eaten plain or topped with a glaze or sugar 
coating. Choose from these options:

MAPLE SPICE GLAZE. Combine powdered sugar, maple syrup, vanilla, and 
pumpkin pie spice in bowl. Whisk until smooth. Drizzle and spread 
with spoon on tops of  full-size donuts or muffins. Tops of mini 
doughnuts & muffins can be dipped in glaze. Sprinkle with chopped 
pecans, if desired. Best if eaten right away. If stored, do not cover.

SUGAR & SPICE COATING. Combine sugar and pumpkin pie spice in a 
closeable plastic bag and shake to combine. Brush full size donuts 
all over with melted butter and gently shake in sugar mixture until 
evenly coated. For mini donuts and muffins, dip in melted butter and 
toss in sugar mixture. For full-size muffins, dip the tops in butter 
and then in the sugar mixture. Best if eaten right away. If stored, 
do not cover.

POWDERED SUGAR & SPICE COATING. Combine powdered sugar and pumpkin 
pie spice in a closeable plastic bag and shake to combine. Add donuts 
or mini muffins and shake gently until evenly coated. Best if eaten 
right away; if stored, toss in powdered sugar mixture again before serving.

NUTRITIONAL INFORMATION:
--One plain full size donut (plain): 118 calories, 3.3g fat, 20g 
carbs, 1.1g fiber, 8.9g sugars, 2.5g protein; Weight Watchers PointPlus: 3
--One mini donut (plain): 28 calories, .8g fat, 4.7g carbs, .2g 
fiber, 2.1g sugar, .6g protein; Weight Watchers PointPlus: 1
--One full size muffin (plain): 206 calories, 5.8g fat, 35g carbs, 
1.9g fiber, 15.6g sugar, 4.4g protein; Weight Watchers PointPlus: 6
--One mini muffin (plain): 52 calories, 1.5g fat, 8.8g carbs, 0g 
fiber, 3.9g sugar, 1.1g protein; Weight Watchers PointPlus: 1

Servings: *see servings below

*SERVINGS (approx.) per batch of batter:
21 full size donuts
90 mini donuts
12 full size muffins
48 mini muffins

Description:
    "A healthier, low fat, makeover recipe with maple glaze or sugar 
spice coating; gluten free option"
Source:
    "www.theyummylife.com"
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