Tuesday, November 4, 2008

Pumpkin Muffins

I made pumpkin muffins this week, using a recipe from Muffin top. I slightly altered the recipe to try to make the muffins a little bit healthier. I used whole wheat pastry flour instead of all-purpose flour. Instead of sugar, I used Splenda blend and instead of 1/3 Cup oil, I used 1/3 C applesauce and 1 Tablespoon oil. I decreased the cooking time to 20 minutes instead of 25 to 30.

These muffins are a new favorite! They turned out very moist, and hopefully they are not too sinful.


  1. These muffins were DELICIOUS....and very appetizing. Not only did they taste good, but they looked great as well. Thanks for sharing:)

  2. Umm, I think Natalie made these yesterday. They were oh so yummy. Can I copy the recipe?


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