3.8 of 5 (68)
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Nutritional Info
  • Amount Per Serving
  • Calories: 123.5
  • Total Fat: 3.2 g
  • Cholesterol: 17.9 mg
  • Sodium: 97.2 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.6 g

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


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Introduction

Sweet treat for dessert, or at any time of the day. Sweet treat for dessert, or at any time of the day.

Ingredients

    • 1 c all purpose flour
    • 3/4 c whole wheat flour
    • 3 T sugar
    • 2 t baking powder
    • 1/2 t cinnamon
    • 1/2 t allspice
    • 1/2 t nutmeg
    • 1/4 t baking soda
    • 1/8 t salt
    • 1 extra large egg , beaten
    • 3/4 c skim milk
    • 2 T oil
    • 3/4 c pumpkin

Directions

Preheat oven to 375 degrees. Lightly oil 12 muffin cups or 1 9x5 inch loaf pan.
In a large bowl, combine all dry ingredients. In a smaller bowl, combine the milk, egg and oil. Fold the wet and dry ingredients together just until moist. Carefully fold in the pumpkin. Batter will be lumpy. Bake muffins for 15-18 minutes and the loaf for about 45 minutes.

Number of Servings: 12





TAGS:  Desserts |


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Member Ratings For This Recipe

  • EMHASKEY

    Incredible!
    6 of 6 people found this review helpful
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    I loved these.. but in place of the eggs I used Egg Beaters and in place of the oil, I just used applesauce... in place of all the spices, I just used pumpkin pie spice. Then I froze all of them and they are holding up beautifully- I will definitely be making these again!! - 3/13/07

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  • DIANASDREAMS

    Incredible!
    4 of 4 people found this review helpful
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    I loved this recipe just the way it is and I don't believe in subbing sugar free unless you are diabetic. I like the real stuff and just eat less:) I will try next time 1/2 the oil and make up the rest with applesauce, I think that would be a little bit healthier. Thanks for the great recipe. - 3/11/09

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  • MITCHYS

    Incredible!
    4 of 5 people found this review helpful
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    These are FANTASTIC!!! - 3/11/09

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  • HELIXSPARK

    Very Good
    4 of 4 people found this review helpful
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    Delicious! I made mine in a cake pan and sliced into about 20 slices, which turned out great. I'm going to try using whole wheat flour and apple sauce next time to make them healthier. - 9/18/07

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  • JESSICABCD

    Good
    3 of 3 people found this review helpful
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    You can replace the skim milk with unsweetened vanilla almond milk, white whole wheat flour for the flours, 4 T Egg Beaters instead of an xl egg, Splenda instead of sugar, and applesauce instead of oil. 1 slice/muffin= 77 cal, 0.5g fat, 12.6g net carbs, 3g fiber, and 3g protein. - 8/19/09

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  • SUEBEE42

    Very Good
    3 of 3 people found this review helpful
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    I agree that applesauce can be used instead of the oil, and I used whole wheat flour. I was also able to get 18 muffins out of the recipe, so the author must have been using some pretty big muffin tins! Haha! I also threw in some dried cranberries instead of the nuts. - 3/15/07

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  • SERENITYSEL

    Very Good
    2 of 3 people found this review helpful
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    Very moist too! - 3/11/09

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  • CHAUNCYGARDENER

    Incredible!
    2 of 3 people found this review helpful
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    This was so good. I made two times the recipe. One as muffins the other as a loaf of pumpkin bread. Yum. It was wonderful. - 11/30/08

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  • SHASHACPT

    Very Good
    2 of 3 people found this review helpful
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    Very Good. I would try using Applesauce instead of Oil next time. I also used half white half wheat flour. I will make again. The kids loved them and they were a easy make the night before for breakfast. - 6/4/08

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  • BRUISER27

    Good
    2 of 3 people found this review helpful
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    The taste of these muffins is phenomenal! Loved em! The only reason my rating was so low, was due to the calories. - 3/25/07

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  • PALMIH

    Very Good
    1 of 3 people found this review helpful
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    These sound good! Fresh Pumpkin is easy to get this time of year. - 12/4/08

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  • PATMAY


    1 of 2 people found this review helpful
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    These are excellent muffins, I didn't have canned pumpkin so I used squash, they where a bit loose compared to other muffin batters, but they turned out so moist and light. Excellent - 10/18/08

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  • CANDY13ANN

    Very Good
    1 of 2 people found this review helpful
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    They are great - 10/14/08

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  • DEQUEUE

    Incredible!
    1 of 2 people found this review helpful
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    Moist and tasty! Makes more than I thought it would. - 12/1/07

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  • CHERIE0615


    1 of 2 people found this review helpful
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    These were delicious! Even my kids loved them. - 11/30/07

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  • DEMARAZARE

    Very Good
    1 of 2 people found this review helpful
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    I used cupcake tins and got 23 muffins. It was tasty, but maybe not "healthy" in the strictest sense of the word. I may be trying some of the carrot or applesauce substitutions next, but I've saved this recipe. - 11/26/07

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  • LORILORI3


    1 of 2 people found this review helpful
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    i loved it - 10/12/07

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  • LHOGG6161

    Incredible!
    1 of 2 people found this review helpful
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    I subsituted whole wheat-whole grain flour instead of white flour and only added 3/4 cup sugar......wonderful - 10/9/07

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  • JODIRICHARDS

    Good
    1 of 2 people found this review helpful
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    I made this for a friend to celebrate completing a test. Everyone loved them! Wondered about doing sweetner for sugar, not sure how to substitute. Also I was able to make 13 muffins so wondered what the calories were like. Also I can't tell if they added nuts when making the nutritional info. - 3/21/07

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  • KRYSSWATERS

    Very Good
    1 of 2 people found this review helpful
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    I loved them. Have you tried substituting apple sauce for the oil in them to lower the calorie count? - 3/13/07

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  • MSTRVL617

    Very Good
    1 of 2 people found this review helpful
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    These are VERY good -- The downfall is that they are high in calories -- But if you want to serve something that everyone will rave above--THIS IS IT! - 3/13/07

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  • KTY519

    Good
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    These are really pretty good. You just need to remember it is "muffin" not "cupcake". I also should have filled the muffin tins a little more I had leftover batter that I just put in an old pie tin and now I have a giant flat pumpkin pancake. Very good though. - 10/7/12

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  • BKHGIRL

    Bad
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    Very Plane - 2/4/12

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  • JENBA2000

    O.K.
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    I'm confused. These look and smell right but have no flavor! Did I do something wrong? I double checked the recipe. Maybe more sugar and pumpkin. Bummer. - 10/17/11

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  • STACEFAVOCH

    Good
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    I didn't have Allspice or Nutmeg, but I figured it'd still be ok. WRONG. They came out tasting like nothing! They rose well (I only used 1 1/4 tbs of baking powder), were very moist (I used two heaping teaspoons of applesauce instead of oil). I also added a capful of vanilla. Maybe more pumpkin! - 10/17/11

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