It's baking season and I have been baking up a storm for what seems like months. With my two kids home last week for Thanksgiving I made a lot of snack foods, many of them involving pumpkin. Pumpkin is a big deal in my house during the month of November, my kids love pumpkin baked goods and I make a lot of cookies and muffins using fresh and canned pumpkin. Since I try to reduce the amount of sugar that my two kids consume I am always looking for new products to use in my baking. Recently I was given the opportunity to try Monk Fruit In The Raw and come up with a new recipe.
Monk Fruit In The Raw is a zero calorie sweetener made from monk fruit. One packet is the same sweetness as two teaspoons of granulated sugar and is kosher, vegan, and gluten free. It can be substituted cup for cup in drinks and sauces, and used 1/2 and 1/2 with regular sugar in baked goods.
I came up with the following recipe using Monk Fruit In The Raw.
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- 2 cups all-purpose or bread flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/2 cup dark brown sugar
- 1/4 cup Monk Fruit In The Raw
- 3 tablespoons molasses
- 1/4 cup butter
- 2 eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- Combine flour, salt, baking soda, cloves, nutmeg, cinnamon, and ginger in a bowl.
- Mix well with a whisk.
- In another bowl combine sugar, Monk Fruit In The Raw, 1 egg, melted butter, and molasses.
- Mix well and then add other egg.
- Whisk well and then add in pumpkin and vanilla.
- Combine two bowls and mix.
- Slowly add buttermilk and combine just until ingredients are blended.
- Pour into a greased 12 cup muffin tin.
- Bake in a preheated oven for 20 minutes.
- Let cool ten minutes.