Pumpkin Muffins
Photo: Karry Hosford
Ingredients
- 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
- Cooking spray
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons brown sugar
Preparation
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.
- Yield: 18 servings (serving size: 1 muffin)
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.
Nutritional Information
| Calories per serving: | 164 |
|---|---|
| Calories from fat per serving: | 19% |
| Fat per serving: | 3.5g |
| Saturated fat per serving: | 0.6g |
| Monounsaturated fat per serving: | 0.8g |
| Polyunsaturated fat per serving: | 1.9g |
| Protein per serving: | 3.5g |
| Carbohydrates per serving: | 29.7g |
| Fiber per serving: | 1g |
| Cholesterol per serving: | 12mg |
| Iron per serving: | 1.2mg |
| Sodium per serving: | 269mg |
| Calcium per serving: | 78mg |
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