Pumpkin Muffins

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.

By Health

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Credit: Karry Hosford

Recipe Summary test

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

Directions

  • 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

Per Serving:
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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