Spiced Pumpkin Muffins Care N' Care

Spiced Pumpkin Muffins   Care N' Care
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Title : Spiced Pumpkin Muffins Care N' Care

PDF summary : INGREDIENTS. • 1 ½ c + 3 tbsp all-purpose flour. • 1 ½ c + 3 tbsp whole wheat flour. • 1 ½ tsp baking powder. • 1 ½ tsp baking soda. • 2 tsp ground cinnamon.

Creationdate : 2017-October-24
Creator : Adobe InDesign CC 13.0 (Windows)
Moddate : 2017-October-24
Producer : Adobe PDF Library 15.0
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Spiced Pumpkin
Muffins

COOK TIME: 15 Minutes

SERVING SIZE: 8 Servings

INGR EDIEN TS
• 1 ½ c + 3 tbsp all-purpose flour
• 1 ½ c + 3 tbsp whole wheat flour
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp salt
• 4 ½ tsp canola oil
• 1 ½ c pumpkin purée

(NOT pumpkin pie filling)

• 1 ¼ c skim milk
• 1 tbsp lemon juice
• 1 ½ tbsp vanilla extract
• 12 packets Splenda Sweetener
• 2 tsp Truvia Sweetener

COURTESY OF: Chef Henry

1

2

3

INSTRUCTIONS
Preheat the oven to 325°F, and coat 12 muffins cups with
nonstick cooking spray.

In a medium bowl, whisk together the all-purpose flour and
next 7 ingredients (through salt). In a large bowl, mix togeth-
er the oil, pumpkin, milk, lemon juice, and vanilla. Stir in the
Splenda and Truvia. Add in the flour mixture, stirring just until
incorporated.

Divide the batter between the prepared muffin cups, filling
each to the brim. Bake at 325°F for 28-32 minutes, or until a
toothpick inserted into the center comes out clean. Cool in
the pan for 10 minutes before turning out onto a wire rack.

Note: If you don’t have Truvia, you can substitute another
3-4 packets of Granulated Sweetener OR ¼ cup of Splenda Sugar Blend for
the 12 packets of Splenda. For a vegan version, substitute
your favorite non-dairy milk.

For best results, store in a zip-topped bag in the refrigerator
once they’ve cooled completely.

CARE N’ CARE INSURANCE COMPANY, INC.
1701 RIVER RUN, SUITE 402 • FORT WORTH, TEXAS 76107 •

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