Thursday, March 1, 2012

Pumpkin Muffins with Crunchy Almond Topping in March

I had a special request from my lovely preceptor at my clinical site; something Pumpkin!!! Hmmmm.....Its winter, but not a problem, I am a trained chef and even off season baking is manegable. Plus, ITS NATIONAL NUTRITION MONTH!!! So what  is more nutritious than pumpkin, sugar and spices?? I added a bit of protein powder for that reason, and almonds too! Now the muscle man dietitian at my site will be pleased as well!!

Pumpkin Muffins with Crunchy Almond Topping

2 cups white whole wheat flour
½ cup vanilla protein powder
1/2 cup brown sugar
10 packets stevia
2 tsp baking powder
1 ½ tsp. salt
2 ½ tsp. cinnamon
1 tsp. ground ginger
¼ tsp. nutmeg
15 oz. can pumpkin puree
1 cup milk
½ cup canola oil                                        
2 tsp. vanilla extract
2 eggs
Topping:½ cup sliced almonds
¼ cup brown sugar
1 Tbsp. all-purpose flour
1 Tbsp. canola oil
Preheat oven to 375F. Combine flour, protein powder, sugars, baking powder, salt, spices in a large bowl. In another bowl, mix pumpkin, milk, oil, vanilla and eggs. Fold together gently. Coat 18 muffin cups with cooking spray. In a small bowl, mix together topping ingredients; set aside.
Fill cups ¾ full and top evenly with topping mixture. Bake for about 25 minutes until center springs back. Remove from oven and cool on rack.

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