1 cup frozen unsweetened red raspberries
1 1/2 cups white whole wheat flour
1/2 cup packed brown sugar substitute blend
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin
3/4 cup low fat buttermilk
3 tablespoons canola oil
3 egg whites
1 tablespoon grated orange rind
1 teaspoon vanilla extract
2 ounces chopped pecans, toasted
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
- Preheat the oven to 350 degrees F.
- Lightly coat 12 muffin tins with cooking spray and set aside.
- Place frozen raspberries on counter to thaw slightly while preparing muffins.
- Stir together the flour, brown sugar blend, sugar, cinnamon, baking soda, and salt in a medium bowl.
- In another medium bowl, stir together remaining muffin ingredients, except the raspberries.
- Stir the pumpkin mixture into the flour mixture until just blended. Do not over mix.
- Spoon equal amounts of the batter in each muffin tin.
- Place equal amounts of the raspberries on top of each muffin.
- Bake 18-20 minutes or until wooden pick inserted comes out almost clean.
- Meanwhile, combine the topping ingredients in a small bowl and set aside.
- Remove muffins from the oven, place on wire rack and immediately sprinkle with the topping.
- Let stand 15 minutes to continue to cook and absorb flavors.
- Carefully remove muffins from the pan and cool completely on wire rack before storing.
- Store cooled leftovers in an airtight container in refrigerator up to 48 hours or may freeze up to 1 month.