- Calories 168
- Caloriesfromfat 0.0%
- Fat 7.2g
- Satfat 0.7g
- Monofat 4.2g
- Polyfat 1.9g
- Protein 2.8g
- Carbohydrate 24.4g
- Fiber 2g
- Cholesterol 26mg
- Iron 1mg
- Sodium 189mg
- Calcium 12mg
Pumpkin Muffins
Photo: Oxmoor House
These muffins are delicious and you can sneak in some whole-wheat flour as well, pleasing both parents and kids. The recipe makes two dozen muffins, so freeze half of them and then microwave them for 20 to 30 seconds.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Place 24 paper muffin cup liners in muffin cups. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine sugar and next 3 ingredients (through eggs), stirring with a whisk. Stir in canned pumpkin; add to flour mixture, stirring just until moist. Divide batter evenly among prepared muffin cups.
Step 3
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
Step 4
Pumpkin Bread: Spoon batter into 2 (9 x 5inch) or 4 (5 x 3inch) loaf pans coated with cooking spray. Bake large loaves at 350° for 1 hour; bake small loaves at 350° for 25 minutes. Loaves are done when a wooden pick inserted in center comes out clean. Cut each large loaf into 12 slices; each small loaf into 6 slices. Serves 24 (serving size: 1 slice)
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Cooking Light Real Family Food
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noelle71's Review
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Bekki1962's Review
I made these and brought them to work and got rave reviews! I will make these every Thanksgiving now!
CukinTX's Review
Very moist, tasty muffins. More of a spice muffin with a hint of pumpkin. Good!
MeganGK7's Review
Good, moist, spicy muffins. Taste like pumpkin pie. Because of the egg and the whole can of pumpkin they were really moist. Will definitely make them again, and maybe add some raisins or chocolate chips. I altered the spice ratios because I love cinnamon. I also used all white flour because I ran out of wheat flour. Didn't seem to make a difference.
Gailcooks's Review
I have made pumpkin muffins for years and decided to try this healthier version. No one noticed the difference. For my last batch I sprinkled a bit of cinnamon sugar on top before baking. This is a keeper!
MereUbu's Review
These are great, and my family really likes them. I've made many a pumpkin muffin recipe one time and then discarded it, but this one's a keeper. They're light and moist, and you can't tell that the majority of flour is whole wheat at all. I have to confess that I reversed the amounts of the nutmeg and ginger, since I love ginger and am not too crazy about nutmeg. I think these also seem very adaptable--I'm going to try them with some chopped walnuts, Craisins, and grated orange peel next.
Edited on 01/31/13 to add that I have now made at least 6 batches of these this winter; someone or other in my extended family is asking for them about every other week. I also love that it makes 24 so that you have extras to share or freeze.
rcturner525's Review