Pumpkin Roll Muffins

My holiday memories are filled with eating delicious pumpkin rolls made by my wonderful mother. She kept them in the freezer all of November and December for us to eat and share with family and friends. They are not that hard to make, but they do make a big mess and become an event I don't always have time to assimilate into my life. My solution: Pumpkin Roll Muffins. They are still delicious, not so messy and freeze well too. Did I mention that they are healthy? Made with plain kefir, higher fiber flour, more pumpkin, and less sugar, they are perfect for a nutritious snack yet delicious enough for dessert!

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Pumpkin Roll Muffins

Yield: 24 muffins

Author: Judes Draughon

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

My holiday memories are filled with eating delicious pumpkin rolls made by my wonderful mother. She kept them in the freezer all of November and December for us to eat and share with family and friends. They are not that hard to make, but they do make a big mess and become an event I don't always have time to assimilate into my life. My solution: Pumpkin Roll Muffins. They are still delicious, not so messy and freeze well too. Did I mention that they are healthy? Made with plain kefir, higher fiber flour, more pumpkin, and less sugar, they are perfect for a nutritious snack yet delicious enough for dessert!

Ingredients

• 2 cups white whole wheat or high fiber flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1 cup total of any mixture of real maple syrup and/or raw honey
• 1 large ripe banana or 1/2 cup unsweetened applesauce
• 2 large eggs
• 15 oz canned pumpkin puree
• 1 tsp vanilla
• l cup buttermilk or plain kefir (use 1/4 cup more maple syrup or honey if use kefir)

Instructions

1. Preheat the oven to 400°F. Coat two 12-cup muffin tins with cooking spray. Prepare the cream cheese filling and set aside.
2. In a medium bowl combine the flour, baking soda, salt, cinnamon, cloves, and nutmeg.
3. In a large bowl, mix together the pure maple syrup/raw honey mix, applesauce or ripe banana, eggs, pumpkin, and vanilla until well combined with an electric mixer. Gently fold in the flour and buttermilk or kefir in two alternating batches. Do not overmix.
4. Using a standard ice cream scoop, fill each muffin cup with batter. Dollop each cup of pumpkin batter with 1 heaping spoon of the cream cheese filling mixture. Using a toothpick, swirl the batter and filling together in each muffin to spread filling through the muffin and give it a swirl appearance.
5. Bake for about 12 - 18 minutes or until cooked through. Let cool and for a few minutes and then enjoy!

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