Muffin Tops (The Good Kind!)
Another delicious fall treat from Hungry Girl. This dessert is a truly unique combination of cookie, brownie, and muffin top that is aptly called a "softie" because of its pillow-y texture. This is the perfect treat on a cool, autumn day, particularly Thanksgiving!
Make 9 Cookies
1 cup canned pure pumpkin
1/4 cup + 2 tbsp. Truvia
2 tbsp. Promise butter spread
2 tbsp. liquid egg substitute
1/4 tsp. vanilla extract
3/4 cup gluten free all-purpose flour
1/2 tsp. nutmeg
1/2 tsp. ground ginger
dash of cloves
2 tsp. cinnamon
1/2 tsp baking powder
1/8 tsp. salt
1/2 cup gluten free old-fashioned oats
1/4 cup oven-dried cranberries (recipe follows), chopped (or 1/4 cup raisins, chopped)
1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a medium bowl, combine pumpkin, Truvia, Promise spread, egg substitute, and vanilla. Mix thoroughly with a wire whisk or fork.
4. Add flour, spices (nutmeg, ginger, cloves, and cinnamon), baking powder, and salt. Stir until ingredients are well-combined and batter is smooth.
5. Add oats and chopped cranberries (separate cranberries as you add them). Stir until evenly dispersed.
6. Use an ice cream to evenly spoon batter into 9 mounds on baking sheet (evenly spaced). Use the back of a spoon to spread and flatten into circles about 3 inches wide.
7. Bake softies in the oven until cake tester inserted in the center comes out clean (15-17 minutes). Let cool completely on cooling rack, then enjoy!
Nutrition Information--approximately 115 calories per softie
Oven Dried Cranberries
Yields 1/4 cup
Line a baking sheet with parchment paper. Spread out 1/2 cup of fresh cranberries on baking sheet
Preheat oven to 350 degrees. Leave oven on for 10 minutes, then turn off.
Place cranberries in oven (yes, with the oven turned off!). Leave cranberries in overnight. The next morning remove cranberries from oven and sprinkle liberally with Truvia.