Naturally, this made me crave pumpkin.
recipe on Cooking Light, but I adapted it a bit for my family's tastes and what we had on hand. Because there was no way I was venturing back outside in the heat to buy egg substitutes. Here is the revised recipe.
Pumpkin Muffins with Whole Wheat Flour and Brown Sugar Whipped Cream
(to balance out the whole wheatiness)
2 cups all-purpose flour
1 & 1/3 cup white whole wheat flour (I always use King Arthur)
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon allspice
1 cup granulated sugar
1 cup brown sugar
1/2 cup mashed or pureed banana (get all the clumps mashed out!)
1/2 cup canola oil
1/2 cup low-fat buttermilk (or same amount of low-fat milk with dash of vinegar added)
2 large eggs
2/3 cup water
1-15 oz. can of pumpkin puree
1. Preheat oven to 350.
2. Mix the first eight ingredients (flour through allspice) in a large bowl.
3. In a second bowl, mix both types of sugar, pureed banana, oil, buttermilk or milk, and eggs with a hand mixer on medium-high speed until well blended. Add the water and pumpkin and mix again on medium-high speed until well blended.
4. Add the flour mixture to the pumpkin mixture and blend on low speed or hand stir with a rubber spatula until well blended.
5. Spray a muffin tin with cooking spray. Fill each muffin cup almost to the top with the batter and bake for 20-22 minutes, depending on your oven. Remove the muffins when they are golden brown and the tops are firm. Let cool on a cooling rack.
Optional: Add 1 cup of cold heavy cream with 1 tablespoon of brown sugar to a metal mixing bowl. Mix on high speed for 3-5 minutes, until the desired consistency. Spoon over your pumpkin muffin for a significantly less healthy but fantabulous dessert.