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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 164.6
  • Total Fat: 3.2 g
  • Cholesterol: 20.3 mg
  • Sodium: 287.9 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.0 g

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

Submitted by: CHESHIE2131

Introduction

Stole these from the pioneer woman, but made it a bit healthier with whole wheat flour, margarine, and vanilla soy milk! Stole these from the pioneer woman, but made it a bit healthier with whole wheat flour, margarine, and vanilla soy milk!
Number of Servings: 10

Ingredients

    1 cup Whole Wheat Flour
    1/2 cup Sugar
    2 teaspoons Baking Powder
    1-1/2 teaspoon Cinnamon
    1/4 teaspoon Ground Ginger
    1/2 teaspoon Nutmeg
    1/2 teaspoon Salt
    4 Tablespoons Margarine
    1 cup (heaping) Pumpkin Puree
    1/2 cup Vanilla Soy Milk
    1 whole Egg
    1-1/2 teaspoon Vanilla
    1/2 cup Golden Raisins (optional!)

    Topping
    2 Tablespoons Sugar
    1 teaspoon Cinnamon
    1/4 teaspoon Nutmeg

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Directions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

Pour into a greased muffin panóbatter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.


Serving Size: Makes 10-12 muffins

Number of Servings: 10

Recipe submitted by SparkPeople user CHESHIE2131.






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