Monday, January 16, 2012

Pumpkin Muffin Puffs

I'm calling these muffin puffs for lack of a better title--they're not full muffins, and it just wouldn't be right to call them cookies, so I'm going with muffin puffs. Either way, they are super soft, fluffy, and sweet muffin-like bites.

Pumpkin Muffin Puffs
1 cup pumpkin puree
1/3 cup honey or maple syrup
1/3 cup nonfat plain greek yogurt
2 egg whites
2 tablespoons canola oil
1 teaspoon vanilla extract
2 cups white spelt flour (or white whole wheat flour)
1/4 cup ground flaxseeds
1 teaspoon cinnamon
1/2 teaspoon ground ginger
dash each nutmeg and cloves
1/2 teaspoon baking soda
1/2 teaspoon salt

1. Heat oven to 350 degrees F and line two baking sheets with silicon mats or parchment paper.
2. Mix together all wet ingredients (pumpkin through vanilla) in a large bowl, then add in the dry ingredients (flour through salt).
3. Drop the dough by tablespoonfuls onto the baking sheets and bake for 12-15 minutes, until puffed and lightly browned.

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