Ellie Krieger Pumpkin Pie Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Cup All Purpose Flour1 Cup Whole Grain Pasty Flour1 Tsp Baking Soda1/2 Tsp Salt1 Tsp Ground Cinnamon1/2 Tsp Ground Ginger1/4 Tsp Ground Cloves1/8 Tsp Ground Nutmeg3/4 Cup Dark Brown Sugar (Packed)3 Tbsp Unsulphered Molasses1/4 Cup Canola Oil2 Large Eggs1 Cup Canned Pumpkin1 Tsp Vanilla Extract3/4 Cup Lowfat Buttermilk1/4 Cup Raw Unsalted Pumpkins (I used a little less)
Preheat oven to 400F. Coat 12 cup muffin pan with cooking spray.
In Medium Bowl, whisk together the all purpose and whole wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In Large Bowl, whisk sugar, molasses, oil, and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla.
Whisk in the flour mixture with the wet ingredients in 2 batches alternating with the buttermilk. Whisk just until combined.
Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the paon on the counter a few times to remove any air bubbles. Baking for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a kinfe around the muffins to loosen them and unmold. Cool Completely on the rack.
Number of Servings: 12
Recipe submitted by SparkPeople user KKARMARKAR.
In Medium Bowl, whisk together the all purpose and whole wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In Large Bowl, whisk sugar, molasses, oil, and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla.
Whisk in the flour mixture with the wet ingredients in 2 batches alternating with the buttermilk. Whisk just until combined.
Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the paon on the counter a few times to remove any air bubbles. Baking for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a kinfe around the muffins to loosen them and unmold. Cool Completely on the rack.
Number of Servings: 12
Recipe submitted by SparkPeople user KKARMARKAR.
Nutritional Info Amount Per Serving
- Calories: 208.4
- Total Fat: 6.0 g
- Cholesterol: 36.5 mg
- Sodium: 243.9 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 2.3 g
- Protein: 4.5 g
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