One more muffins with pumpkin, this time i didnt prepared them as vegan..i used eggs n almond powder with pumpkin puree but without butter...i used once again oil n yoghurt to prepare this kinda light muffins...these sugarfree muffins will be prefect snacks for diabetic people also who cares much for their health..y sugarfree?? people who were r suffering from diabetes doesnt mean that they shouldnt crave for these sweet desserts, they have sweet tooth too..nowadays am also trying desserts as sugarfree with sweetners, i couldnt able to find any difference between the sugary desserts n sugarfree desserts..they doesnt change the texture, taste of the desserts, cakes r juices etc..
1 1/2cups All purpose flour
1cup Powdered sweetner
2nos Eggs
1/2cup Oil
1/2cup Yoghurt
1tsp Baking powder
1/2cup Pumpkin Puree
1/2cup Almond powder
1tsp Vanilla essence
few almond pieces
Beat together the eggs n sweetner until they turn soft n fluffy..add the oil n yoghurt to the egg mixture n beat again for a while, add the baking powder, pumpking puree, vanilla essence, almond powder n beat for a while until they get well mixed...add little by little the all purpose flour n turn them as thick batter...
I used Silicon muffins mould, no need of greasing those moulds, very easy to remove muffins too even they r still hot...
Meanwhile preheat the oven at 350F.. pour the batter to the muffins mould, place a almond piece on the top of the batter, arrange the moulds in the middle rack n bake them for 20-25minutes r else insert a tooth pick, if it come out clean, muffins r done..put off the oven..
Serve them hot with coffee r tea!!!!
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