Decadent Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3.5 cups All Purpose Unbleached Flour2 tsp Baking Soda1 tsp Baking Powder1 tsp Salt1 tsp Nutmeg1 tsp Allspice1.5 tsp Cinnamon1 tsp Cloves2 cups Pumpkin puree1.5 cups White Sugar0.5 cup Brown Sugar0.58 cup unsweetened Applesauce1 cup Vanilla Yogurt (fat free or otherwise - I used 2%)4 egg whites1 large egg2/3 cup Water1 cup raisins
. Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with muffin liners.
2. In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
3. Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
Cool on wire racks. Frost with Cream Cheese icing if you desire.
Serving Size: 24 muffins
2. In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
3. Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
Cool on wire racks. Frost with Cream Cheese icing if you desire.
Serving Size: 24 muffins
Nutritional Info Amount Per Serving
- Calories: 172.8
- Total Fat: 0.4 g
- Cholesterol: 7.7 mg
- Sodium: 241.7 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 1.6 g
- Protein: 4.0 g
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