Photo: Karry Hosford
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.

These tender muffins have a sugary crunch on top and make a perfect low-fat breakfast or snack. Replace up to half the white flour with whole wheat for extra fiber, and/or toss in 1/2 cup toasted, chopped pecans to add some heart-healthy fats.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

Step 4

Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.

Step 5

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.

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