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2/3 cup whole-wheat pastry flour
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2/3 cup all-purpose flour
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground allspice
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1/4 teaspoon freshly grated nutmeg
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3/4 cup canned plain pumpkin puree (See Ingredient notes)
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3/4 cup packed light brown sugar or 1/3 cup
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Tip: Substituting with Splenda:
In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.
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