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.
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
1 tablespoon granulated sugar
1 1/2 teaspoons brown sugar
How to Make It
Preheat oven to 375°.
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.
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.
Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
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.
Followed the main recipe but added chocolate chips and didn't put the sugar on top. The muffins have a great texture and consistency. And they are moist and light. As mentioned above, they don't have a strong pumpkin flavor but I think that is the nature of cooked pumpkin (esp given it's only a cup of puree). My family loved them, will be a new Fall staple.
Very good. I did sub homemade unsweetened applesauce for the oil, and thought they were just fine that way. We added a little whipped butter at the table, so didn't eat them plain, which probably helped. I also got more muffins than the recipe described--got 24 regular-sized muffins. I also added some chopped pecans. Everyone liked them!
These turned out well. I used a 1/4 cup of whole wheat flour and 1/4 cup of rye flour and the rest white flour. I added chopped walnuts, but otherwise followed the recipe. I would definitely make them again, but would probably decrease the sugar just a tad because I'd want them as breakfast muffins and I don't like too sweet for breakfast.
I made these awesomely delicious muffins and they are SUPER moist!! Not to mention flavorful as well as simple to make. I topped some muffins with the sugar as recipe called for. For some I added cranberries, coconut and coconut sugar, for different flavors.
these are really good for a light, quick snack. very easy to make but I ended up getting 22 muffins from this recipe and only put them in the oven for about 17 minutes. they're a little dry and could use more sugar on top but overall I really like these!