Rating: 4 stars
36 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 8
  • 4 star values: 13
  • 5 star values: 15

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.

Recipe by Cooking Light December 2002

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Karry Hosford

Recipe Summary

Yield:
18 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

164 calories; calories from fat 19%; fat 3.5g; saturated fat 0.6g; mono fat 0.8g; poly fat 1.9g; protein 3.5g; carbohydrates 29.7g; fiber 1g; cholesterol 12mg; iron 1.2mg; sodium 269mg; calcium 78mg.
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