Pumpkin Muffins
Topped with Chocolate Chips
1 Cup Honey
1 Cup White Sugar
1/2 Cup Unsweetened Applesauce
1/2 Cup Canola Oil
1/2 Cup Water
2 Eggs
1, 15 oz. Can Pumpkin Purée
2 1/4 cups Whole Wheat Flour
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Ginger
1/2 Teaspoon Cloves
1/2 Teaspoon Salt
3/4 Teaspoon Baking Soda
1/2 Cup Mini Semi-Sweet Chocolate Chips
Procedure: Preheat oven to350F. Line regular sized cupcake pans with cupcake liners and SPRAY the inside of the liners with non-stick cooking spray. Then prepare a large mixer, with the paddle attachment. Next add the first 7 ingredients (including pumpkin purée) to the mixer bowl. Mix until very well incorporated. Over a separated bowl, sift the remaining ingredients through a fine mesh strainer, to help catch any lumps (but do not add the chocolate chips). Then add sifted ingredients to mixer bowl and mix until just incorporated. Scoop into lined-Muffin tins, filling cups and about 3/4 of the way to the top. Top with mini chocolate chips.
Bake at 350F and rotate pan after 10 minutes. Then cook 7-10 more minutes, until wooden toothpick come out clean
Let cool in pans for 30 minutes. Then move individual muffins to cooling rack. Makes 24 Servings. 8 Weight Watchers Smart Points Per Serving.
Pumpkin-Spiced Granola
2 Tablespoons Pumpkin Pie Spice
1/2 Cup Honey
1/4 Teaspoon Kosher Salt
3/4 Cup Canola Oil
1 cup Papitas (shelled pumpkin seeds)
2 Tablespoons Molasses
4 cups Quick Oats
2 cup Unsweetened-Shredded Coconut
1 cup Almonds
Procedure: Preheat oven to 375F. Next, add oil and Honey to a large bowl. Whisk until very well incorporated. Next, add all remaining ingredients into a large bowl and stir until well combined. Pour onto a parchment lined, raised-sided baking sheet. Cook for 20 minutes, (keep stirring every 5 minutes, until nice and golden brown).
Let cool in pan on counter for 15. minutes. Then break apart with a wooden spoon. Makes 32, 1 ounce portions. 6 Weight Watchers Smart Points Per Serving.
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