Pumpkin recipes are everywhere these days. Most of them sweet, all of them delicious-looking, and the majority loaded with fat. And while I’m all for a decadent pumpkin dessert on Thanksgiving, I’d like to enjoy some pumpkin treats in the mean time, without the guilt.
Trader Joe’s Pumpkin Bread & Muffin Mix is a really easy, really tasty treat. Made according to the package directions, with 1/2 cup of oil, it clocks in at over 10 grams of fat per regular-sized muffin. And I dare you to just eat one.
After making a loaf for a party recently, I picked up another box, determined to knock some of the fat out of my next batch. This was easy to do, using a mashed banana in place of most of the oil. And for a little more moisture, and added tangy deliciousness, I added some cranberries.
The reduced-fat version has 3.5 grams of fat, 0.5 grams of saturated fat and 190 calories per muffin (or about 1.75 grams of fat, 0.25 grams of saturated fat and 95 calories per mini muffin).
I’m pretty pleased with the results. The banana flavor does come through, which isn’t necessarily a bad thing. If I make these again – and, let’s face it, I probably will – I may try using applesauce instead, just for some variety.
Here’s the recipe:
- 1 box of Trader Joe’s Pumpkin Bread & Muffin Mix
- 2 eggs
- 1 banana, mashed (use a nice brown one, not like the ones in the picture)
- 2 tablespoons oil
- 1 cup water
Preheat oven to 400. Mix wet ingredients together. Add in mix. Pour into a lightly greased muffin tin.
For regular-sized muffins, the recipe yields about 12. Cook for 18 to 20 minutes.
For mini-muffins, you’ll get about 24. Cook for about 10-12 minutes.
Enjoy.
