Who hasn’t been tempted to eat just the top of the muffin? Fortunately, there’s a pan for that!
My sister was the first to introduce me to muffin tops. Now I have two muffin top pans. They are wonderful!
Heart-healthy doesn’t mean food can’t be tasty! This is a great heart-healthy pumpkin muffin top recipe!
Since this blog is all about the heart, take a listen to “You Belong to My Heart” sung by Bing Crosby.
You have probably noticed that I haven’t posted many blogs since July 18. That afternoon, my dad miraculously survived a heart attack sustaining no heart damage. He was released from the hospital after only two days.
You also probably noticed I have posted some heart-healty recipes recently. I will update you in the coming months about ways to alter recipes to make great tasting food for people who must reduce salt, saturated fat, and cholesterol intake.
Ingredients
- ½ cup all-purpose flour
- 1½ cup whole-wheat flour
- ¾ cup Splenda®
- 2½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- Dash salt
- 2/3 cup egg substitute
- ¼ cup olive oil
- ½ cup applesauce, unsweetened
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- ¼ cup skim milk
Instructions
- Preheat oven to 350 degrees. Spray 2 muffin top pans with cooking spray. (You could use one muffin top pan and just respray it with cooking spray for the second batch of muffin tops.) Set pans aside.
- In a large bowl, combine flours, Splenda®, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In another bowl, whisk together egg substitute, olive oil, applesauce, pumpkin, vanilla, and milk.
- Add wet to dry ingredients. Stir together with a fork just until ingredients are incorporated.
- Scoop evenly into each muffin top cup. Spread into each cup with the back of a large spoon.
- Bake for 9 to 11 minutes, depending on the size of your muffin top pans. Remove to a wire rack to cool to keep the bottoms of the muffin tops from getting soggy.
