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Article posted: 12/11/2013 5:45 AM

Leaner Pumpkin Cornbread Muffins

Applesauce subs in for some of the butter in leaner version of pumpkin corn muffins.

Applesauce subs in for some of the butter in leaner version of pumpkin corn muffins.



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½ cup unsweetened, unflavored applesauce (organic preferred)

Cooking spray


¾ cup granulated sugar

3 large eggs, beaten slightly

1 1/3 cups low-fat buttermilk

1 cup canned pumpkin purée (not pumpkin pie filling)

1 1/3 cups cornmeal (white or yellow)

1 1/3 cups all-purpose flour

¾ teaspoon sea salt

1½ teaspoons baking soda

1½ teaspoons baking powder

1/8 teaspoon ground cinnamon

Pinch of nutmeg

4 tablespoons (½ stick) unsalted butter, melted

Place a wire mesh strainer over a bowl deep enough to keep the bottom of the strainer from touching the bowl's bottom; add applesauce and set aside. Place the oven rack in the center position and heat oven to 350 degrees. Lightly spray a standard-size muffin tin (or tins) with cooking spray; you'll need 18 muffin cups. Set aside. In a medium bowl whisk together sugar, eggs, buttermilk and pumpkin purée until well blended. Set aside. In a large bowl whisk together cornmeal, flour, salt, baking soda, baking powder, cinnamon and nutmeg until well combined. Add wet ingredients to dry ingredients and mix well. Measure 4 tablespoons (¼ cup) of drained applesauce and add it along with the melted butter to the bowl and stir until thoroughly combined. Spoon batter into the muffin tins, filling each about two-thirds full. Slam muffin tin down on kitchen counter several times to release air bubbles. Place in the oven and bake 20-25 minutes, turning pan 180 degrees after first 10 minutes. Muffins are done when a toothpick inserted into the center comes out clean and the tops are set.

Makes about 18 muffins.

Nutrition values per muffin: 155 calories (23 percent from fat), 3.9 g fat (2 g saturated fat), 25.9 g carbohydrates, 1.4 g fiber, 3.6 g protein, 44 mg cholesterol, 218 mg sodium.

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