Pumpkin Muffins

Ingredients

• 1-3/4 cups of canned pumpkin 
• 3/4 cup sugar
• 3/4 cup packed brown sugar 
• 1/2 cup unsweetened applesauce
• 1/3 cup canola oil 
• 1 egg
• 2 tablespoons flaxseed, ground 
• 6 tablespoons water
• 1 cup whole wheat flour 
• 1-2/3 cup all-purpose flour
• 2 teaspoons baking powder 
• 1 teaspoons baking soda
• 2 teaspoons ground cinnamon 
• 1/4 teaspoons ground nutmeg
• 1/4 teaspoons ground cloves

Cream Cheese Topping:

• 8 ounces fat-free cream cheese, softened 
• 1/8 teaspoons ground cloves
• 1-3/4 cups confectioners’ sugar 
• 1/4 teaspoons ground cinnamon

Directions

In a large bowl, beat the pumpkin, sugars, applesauce, oil, egg, flaxseed, and water until well blended. Combine the flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Gradually beat the flour mixture into the pumpkin mixture until well blended. 

Fill foil-lined muffin cups two-thirds full. Bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

In a small bowl, beat cream cheese until well blended. Add the confectioners’ sugar, cinnamon and cloves; beat until smooth. Spread over muffins when cooled. 

Yield: 24 muffins (1 serving = 1 muffin)