Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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

Cindy Kahn, Londonderry, New Hampshire
Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
16 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 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.

  • 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.

Nutrition Facts

145 calories; calories from fat 28%; fat 4.6g; saturated fat 0.5g; mono fat 2.3g; poly fat 1.6g; protein 2.6g; carbohydrates 24.1g; fiber 1.2g; cholesterol 0mg; iron 1.1mg; sodium 149mg; calcium 33mg.
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