Both these recipes are from a recent Cooking Light magazine.
Pumpkin Cranberry Muffins
1 1/2 c flour
1 tsp baking soda
3/4 tsp ground ginger
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp ground cloves
1 c sugar
1 c canned pumpkin
1/2 c low fat buttermilk
1/2 c packed light brown sugar
2 tbs canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped
Combine the 7 ingredients; stir well. Combine sugar through egg in a large bowl; beat well. Add flour mixture to sugar mixture; beat well. Fold in cranberries.
Place 12 paper muffin cup liners in muffin cups, coat liners with cooking spray. Spoon batter into cups. Cook at 375 for 25 minutes. 199 calories (14% from fat), 3.2g fat.
Pecan topped Pumpkin Bread - Makes 2 loaves
3 1/3 c flour
1 tbl baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
2 c granulated sugar
1/2 c egg substitute
1/2 c canola oil
1/2 c low fat buttermilk
2 large eggs
2/3 c water
1 can pumpkin
1/3 cup chopped pecans
Combine 7 ingredients - stir. Beat together sugar through and including the buttermilk. Add 2/3 c water and pumpkin, beat until blended. Add flour mixture, beat until combined. Spoon batter into two 9x5 in loaf pans coated with cooking spray (a 9x13 pan worked well, too.) Bake at 350 for 1 hour. 1 slice: 198 calories (30% from fat), 6.6 g fat
