Pumpkin Muffins

Cooking Light
Enjoy these pumpkin muffins on their own for a light breakfast dish, or use them as a base recipe and experiment by adding in nuts or fruit. Here is how the recipe got its flavor: "I combined several recipes and adjusted them to get the flavor we love. Sometimes I add raisins or finely chopped apple or pear." -Cindy Kahn, Londonderry, NH
16 servings (serving size: 1 muffin)

Ingredients

+ Add To Shopping List
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/4 teaspoons pumpkin-pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup fat-free buttermilk
1/2 cup egg substitute
1/4 cup canola oil
1/4 cup applesauce
Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.

Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Spoon batter into 16 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.

Created date

October 2005

Nutritional Information

Calories 145
Caloriesfromfat 28 %
Fat 4.6 g
Satfat 0.5 g
Monofat 2.3 g
Polyfat 1.6 g
Protein 2.6 g
Carbohydrate 24.1 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 149 mg
Calcium 33 mg