Something Simple: Low Fat Pumpkin Muffins with Pepitas and Flaxseed

One of these muffins and cup of coffee is a perfect way to start off your day. They are low in fat and sugar and high in fiber. Both pepitas and flaxseed found in the muffins are a good source of Omega-3 fatty acid which helps promote a healthy heart. So you might be wondering what pepitas are. Pepita is the spanish culinary word for pumpkin seeds. Pepitas are a wonderful addition to these muffins because they offer an whole variety of nutritional benefits. Pepitas contain an abundance of nutrients such as amino acids, unsaturated fatty acids, and minerals such as calcium, potassium, niacin, and phosphorous. They are also high in most of the B vitamins, and vitamins C, D, E, and K.

All you need:

1 1/2 cup pumpkin puree
1/2 cup unsweetened applesauce (I used the leftover homemade applesauce I had from my last blog)
3/4 cup whole wheat flour
1/2 cup unbleached all purpose flour
1/2 cup sugar
1 tsp baking soda
2 tsp pumpkin pie spice
3/4 tsp cinnamon
1/4 tsp salt
2 tbsp canola oil
2 large egg whites
2 tsp vanilla extract
3 tbsp pepitas
1 tbsp flaxseeds

Directions:

1. Preheat oven to 350°. Spray a standard muffin pan with baking spray.

2. In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
3. In a large bowl mix oil, egg whites, pumpkin puree, unsweetened applesauce and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
4. Fold in flour mixture with a rubber spatula. Be careful not to over mix
5. Fill muffin wells 3/4 full. Top with pepitas and flaxseed.