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Nutritional Info
  • Servings Per Recipe: 21
  • Amount Per Serving
  • Calories: 94.6
  • Total Fat: 0.4 g
  • Cholesterol: 10.1 mg
  • Sodium: 123.5 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.7 g

View full nutritional breakdown of Pumpkin Drop Muffins calories by ingredient
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Pumpkin Drop Muffins

Submitted by: PAT3ONTHEBACK

Introduction

Use an ice cream scoop (cookie scoop) and put them on a cookie sheet to bake. Much neater, and there is more surface for the low-cal powdered sugar dusting. Adds sweetness right where you need it. Use an ice cream scoop (cookie scoop) and put them on a cookie sheet to bake. Much neater, and there is more surface for the low-cal powdered sugar dusting. Adds sweetness right where you need it.
Number of Servings: 21

Ingredients

    1 1/2 cup mashed pumpkin
    1/2 cup brown sugar
    1/2 cup molasses
    1 egg
    1 tsp. ground ginger
    1 tsp. baking soda
    1/8 tsp. salt
    2 cups flour
    1 1/2 Tbsp powdered sugar (just one T used in nutrition calculation; the other half is lost to the counter top)

Directions

I like to use the stand mixer: place pumpkin, brown sugar, molasses and egg in first and mix. Lift up the beater, and place flour over the mixture, and sprinkle the ginger, baking soda and salt over the flour. Stir carefully just until mixed.

Instead of muffin cups, use an ice cream scoop or cookie dough scoop (the larger one, mine measures about 1/4 cup), and a cookie sheet. Put about 12 per cookie sheet . Spatulas are too messy with the scoop--just press the scoop up against the side of the bowl so they come out slightly rounded and a bit more than a 1/4 cup each. Do use a spatula to scrape out the bowl!

Bake at 350 for about 17 minutes. Remove to a cooling rack and dust with powdered sugar. I keep getting 21 to 24 muffins. Nutrition calculation is for 21.

Number of Servings: 21

Recipe submitted by SparkPeople user PAT3ONTHEBACK.






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