Annnnnd I’m back! Here’s the last fabulous appetizer that I served on Thursday night at my party 🙂 Whole wheat tastiness!
Pumpkin Cranberry Muffin Tops (that won’t give you a muffin top!)
Ingredients (makes 2 dozen):
- 2 C whole wheat pastry flour
- 1/2 C brown sugar
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 C canned pumpkin
- 1/2 C unsweetened applesauce
- 1/3 C real maple syrup
- 1/3 C dried cranberries
- 1 egg
- 1 tsp vanilla extract
Preheat oven to 350. In two separate bowls, mix dry, then wet…
…and then combine, adding wet to dry.
Spoon the batter onto a non-stick or sprayed cookie sheet (this makes 2 sheets worth – about 24 muffin tops).
Bake for about 15 minutes – fork check to see if they are done.
Mmmm this might be my new favorite pumpkin muffin recipe! They came out sooo delicious, very soft and moist (this is one of my most hated words… along with chunks and flesh. yick!!! what words gross you out?)
I think I’m going to make more of these to have as snacks 😉
Sigh, time to get back to studying – big Organic Chem test today! Doesn’t this look like fun!?
Kath, I know you feel my pain! 🙂
Have a good one everyone! Stay tuned for my Chobani yogurt giveaway later this week, and of course more fun recipes!