Our whole apartment gets up to about 85 degrees if I try any kind of extensive baking project.  That’s been fine with me this week, when I can feel a draft coming in under the cupboards.*

I’ve been a-hankerin for some pumpkin goodies, so I found this recipe online and adjusted it some.  I read somewhere that you can substitute wet, saucy ingredients (applesauce, yogurt) for fats (oil, butter), so I’ve been doing that lately with muffins.  We’re more interested in having something healthy and solid (nutrient-wise, not weight if all goes well) to grab for breakfast, so buttery flaky sweetness isn’t such a sacrifice in our muffins.

In this case, I used cinnamon applesauce instead of vegetable oil, and omitted all but a heaping tablespoon of sugar (the applesauce and pumpkin are sweet already, and honey could help, too).  1 cup ww flour and 1/2 c white made up for not having the pastry flour, and I used 1 1/2 teaspoons of pumpkin pie spice instead of the cinnamon, cloves and nutmeg (that was just laziness).

I doubled the recipe and did half with raisins, half with chocolate chips.  Great success!  I wouldn’t serve them to anyone expecting a normal sweet, puffy muffin, and I think sticking to the original spices would make it more pumpkinny-tasting, instead of a general pumpkin+apple autumn flavor.

*if you know anyone who spells this “cuppert,” please advise them otherwise.

This entry was posted on Wednesday, November 7th, 2007 at 2:41 am and is filed under Craft time, Linksies. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.