The onset of autumn is worth celebrating, so why not make a huge batch of mulled apple cider and serve it with these spiced pumpkin muffins? The pumpkin adds gorgeous color, flavor, and moisture as well as fiber, vitamin A, and potassium.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Oxmoor House

Recipe Summary

hands-on:
18 mins
total:
49 mins
Yield:
Serves 16 (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, baking soda, and next 6 ingredients (through nutmeg) in a medium bowl; stir with a whisk. Make a well in the center of mixture. Combine pumpkin and next 6 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.

  • Place 16 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with pumpkinseed kernels and turbinado sugar. Bake at 375° for 21 to 23 minutes or until muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Source

Gluten-Free Baking

Nutrition Facts

186 calories; fat 8.7g; saturated fat 0.9g; mono fat 4.9g; poly fat 2.4g; protein 2.8g; carbohydrates 25g; fiber 1.5g; cholesterol 24mg; iron 0.6mg; sodium 177mg; calcium 27mg.