Pumpkin Spice Mini Muffins

To celebrate Halloween yesterday we had a potluck at work and everyone was supposed to dress up, but I was one of the only ones. I felt awesome walking into my building downtown Minneapolis, haha!

Pieces from an old not-so-work appropriate sailor costume made appropriate for work!

We came up with the idea on Friday for a mashed potato bar and delegated people to bring fixings (so we didn't end up with 4 tubs of sour cream) - chilli, BBQ chicken, sour lean, cheese, bacon bits, chives, and butter.

The spread!

My awesome boss had the idea to put them in martini glasses - they turned out great!

I wanted to contribute some sort of clean eating pumpkin muffin/bar for dessert (amidst the cupcakes and rice krispie bars), so found this recipe on one of my favorite cooking blogs and made them Sunday afternoon. Of course I had to sample them JUST to make sure they were okay to bring to my coworkers, and they were yummy indeed! Not your typical sugary muffin which is a nice departure - these are sweetened just enough with the honey. The pumpkin pie spice adds the perfect fall flavor and the texture is nice and moist due to the pumpkin. I'd recommend eating one warm with a little light butter spread!

Pumpkin Spice Mini Muffins
Adapted from The Gracious Pantry

*Should make approximately 30 mini muffins, though I only had one mini muffin tin for 12, so made that pan and 12 in a regular size pan at the same time and they all turned out great!

*Serving Size: 1 mini muffin or 1/2 a regular muffin

Ingredients:

• 2 cups whole wheat pastry flour
• 1 tbsp. baking powder
• 2 tsp. pumpkin pie spice (no sugar added)
• 2 egg whites
• 1/3 cup honey
• 3/4 cup apple sauce (no sugar added)
• 2 tbsp. safflower oil
• 1/4 cup unsweetened almond milk
• 1 (15 oz. can) pumpkin (NOT pumpkin pie filling)

Directions:

1. In a large bowl, whisk together the flour, baking powder and pumpkin spice.
2. In a separate bowl, combine the remaining ingredients and whisk to combine.
3. Combine the liquid into the flour and stir until smooth.
4. Spoon into mini/regular muffin tins (I used non-stick with a light spray of olive oil).
5. Bake at 350 degrees F. for 40-50 minutes.
6. Allow to cool and enjoy!

Calories: 56 Fat: 1 g Saturated fat: 0 g Trans fat: 0 g Cholesterol: 0 g Sodium: 54 mg Carbohydrate: 11 g Fiber: 2 g Sugar: 4 g Protein: 2 g