Low Fat Non Dairy yet Still Delicious Pumpkin Muffins

I discovered this recipe back in high school when I, in crazy teenage girl fashion, decided not to consume anything with fat in it. I found all these recipes that found ways to eliminate fat: replacing oil with yogurt, replacing butter with applesauce...usually these recipes resulted in breads that tasted (and often felt) like rubber or muffins that had to be dunked in something while eating so you could actually chew them. Of course, I knew nothing about nutrition or calories, or that when things are low-fat, that generally means they are high in sugar. Like Snackwell's FAT FREE Devil Food cookies. Remember those? I used to eat those by the box. No guilt. Anyway, these muffins use honey in addition to sugar, which gives added sweetness and makes then super moist. And since they have no oil/butter in them, that means you can slather them with butter afterwards. Twisted logic? Not for me. :)

Those of you who are extra ambitious, make use of one of your decorative pumpkins and make the key ingredient yourself. Just cut, roast or steam, then peel and puree the pumpkin. You'll also have the extra treat of having fresh pumpkin seeds for roasting.

Also, this is yet another one-bowl recipe!


Ingredients:
2 eggs
3/4 cup honey
1/4 cup sugar
1 cup cooked mashed pumpkin
1/4 cup water
1 3/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
some salt, nutmeg, and cinnamon

Preparation:
Preheat oven to 375 degrees. Grease muffin tin or bread pan.
Mix all ingredients well in one bowl.
Pour into tins or pan. Be sure not to overfill, this rises quite a bit.
Bake for approx 25 min for muffins, 1 hr for bread. Baking time varies so check often with a tester. When the tester/knife/toothpick comes out clean, it's finished.
Let cool on a cooling rack. It smells so goodd you'll be anxious to dig right in, but this recipe requires some time for the muffin/bread to set so be patient!