Pumpkin Muffins

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

Yield: 16 servings (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 28%
  • Fat: 4.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 2.6g
  • Carbohydrate: 24.1g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 149mg
  • Calcium: 33mg

Ingredients

  • 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

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
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