Ok, so pumpkin season is now in full force --- and I'm on the band wagon!
So trying to come up with different things to use up my canned pumpkin really isn't all that hard especially when you have the help of the blogosphere...
I found an easy recipe for pumpkin muffins but I decided to *healthy-fy* it a little. I also made mini muffins so that it would be easy as a snack-and-go.
Mini Pumpkin Muffins
Adapted from Dine and Dish
1 1/2 cups AP flour
1 tsp baking powder
1 cup canned pumpkin
1/3 cup canola oil
2 large eggs
1 tsp pumpkin pie spice
1 1/4 cups sugar ( I used Splenda)
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon + 1 Tbsp sugar
Preheat oven to 350F. Prepare muffin tin by placing liners or by just spraying it with nonstick spray.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, sugar, baking soda and salt in a a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 Tbsp sugar in another bowl.
Divide batter among muffin cups, then sprinkle tips with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick comes out clean, about 9 minutes.
Cool in pan on a rack for 5 minutes, then transfer muffins from pan to rack and cool to room temperature.
Monday - Core/Zumba
Tuesday - Run 6 miles
Wednesday - Body PUMP/Body ATTACK
Thursday - Zumba
Friday - Run 3 miles
Saturday - Rest
Sunday - Marathon Relay ☜