Pumpkin Muffins

Photo: Karry Hosford

These spicy pumpkin muffins are good for a quick breakfast on the run or to include in bag lunches. A combination of brown sugar and granulated sugar in the recipe creates a crunchy topping that contrasts with the moist, tender muffins.

Yield: 18 servings (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 19%
  • Fat: 3.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 3.5g
  • Carbohydrate: 29.7g
  • Fiber: 1g
  • Cholesterol: 12mg
  • Iron: 1.2mg
  • Sodium: 269mg
  • Calcium: 78mg

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin
  • 3/4 cup fat-free sour cream
  • 1/3 cup fat-free milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg white
  • Cooking spray
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons brown sugar

Preparation

  1. Preheat oven to 375°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
  3. Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
  4. Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
  5. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
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