Ingredients:
1 1/2 cups all-purpose flour
1/2 cup Splenda baking blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon table salt
1/2 cup chopped pecans
1 1/2 cups LIBBY'S® 100% Pure Pumpkin
2 eggs, lightly beaten
1/4 cup plus 2 tablespoons low fat buttermilk
1/4 cup plus 2 tablespoons reduced fat sour cream
2 tablespoons canola oil
Directions:
1. Preheat the oven to 350 degrees. Coat a 12 cup muffin pan with cooking spray, set aside.
2. In a large bowl, stir together the flour, Splenda baking blend, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Stir in pecans.
3. In a separate bowl, combine pumpkin, eggs, buttermilk, sour cream and oil. Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Stir until just combined.
4. Spoon into the prepared muffin cups and bake for about 30-35 minutes or until a cake tester comes out clean. Let the muffins cool in the pan for 5 minutes. Turn out the muffins onto a cooling rack and cool completely.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
30 minutes
Cooling Time:
15 minutes
Total Time:
65 minutes
Servings: 12
This recipe is:
In this recipe:
