SKINNY PUMPKIN BREAD OR MUFFINS - POUND DROPPER

Skinny Pumpkin Bread or Muffins - Pound Dropper image

Provided by @MakeItYours

Number Of Ingredients 12

1 1/2 cup self rising flour ( I use Gold Medal)
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp vanilla extract
1/2 cup white granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)
1/2 cup zero point brown sugar substitute( I use Lakanto Golden Monkfruit Sweetener)
1 egg
2 cups pumpkin purée
2 Tbsp land o lakes light butter made with canola oil or unsweetened applesauce sauce

Steps:

Preheat oven to 350 degrees.
Spray a 9x5 bread pan with nonstick cooking spray or 12 cup muffin tin. Set aside.
In a large mixing bowl, whisk the self rising flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mix together until combined.
In a separate bowl combine, whisk the egg, granulated white sugar substitute, brown sugar substitute, vanilla extract and pumpkin. Mix until combined.
Gradually add wet ingredients into the dry ingredients as you stir. Before the two are completely incorporated add in melted butter or unsweetened applesauce. Stir just until barely combined.
DO NOT OVER MIX. (The number one tip is to not over mix or it will ruin the texture)Pour into prepared loaf pan or 12 cup muffin tin.
Bake for 40-45 minutes if making loaf or 15-18 minutes if making muffins or until an inserted knife or toothpick comes out clean.
Remove from oven. Cool for 5 minutes before removing from pan or muffin tin.
Store bread or muffins in an airtight container at room temperature or in the refrigerator for 5-7 days or the freezer for up to a month.