KP's Moist Spiced Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 204.3
- Total Fat: 11.3 g
- Cholesterol: 23.6 mg
- Sodium: 143.3 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 1.9 g
- Protein: 3.2 g
View full nutritional breakdown of KP's Moist Spiced Pumpkin Muffins calories by ingredient
Introduction
Karen gave me this recipe. I loved her muffins so I had to make my own. In mine I added 3 cups sugar but afterwards realized it would have been fine with 2 cups. Still tasted amazing though. I could not find fresh pumpkin as ingredient option so substituted canned pumpkin w/o salt as the ingredient but it is made with fresh pumpkin. Would love to hear what it taste like with canned pumpkin. Karen gave me this recipe. I loved her muffins so I had to make my own. In mine I added 3 cups sugar but afterwards realized it would have been fine with 2 cups. Still tasted amazing though. I could not find fresh pumpkin as ingredient option so substituted canned pumpkin w/o salt as the ingredient but it is made with fresh pumpkin. Would love to hear what it taste like with canned pumpkin.Number of Servings: 36
Ingredients
-
3.5 cups flour
1.5 tsp salt
2 tsp baking soda
2 or more Tbsp pumpkin pie spice
1 tbsp or more cinnamon
1 tbsp or more nutmeg (I went overboard with the spices)
Suggest
1 tsp or tbsp ginger
KP added 1 tsp cloves
4 cups pumpkin (I used fresh pureed with splash of water to puree it)
2 cups sugar
4 eggs
1 cup Canola Oil (or vegetable oil)
2 cups crushed walnuts (pecans, etc)
Directions
Add all the dry ingredients together in a large bowl and mix.
Add all wet ingredients plus the sugar and puree in a blender or with a mixer until smooth ( I used fresh pumpkin that I already pureed so I just mixed by hand).
Mix wet and dry ingredients together and stir.
Grease up cupcake pans and pour mixture 3/4 of the way full.
Top with crushed walnuts. I also sprinkled granulated sugar on top for a crunchy sweet texture.
Cook for 20 mins on 350 until center is not liquid anymore. Made a HUGE batch. A made 24 muffins plus a large pumpkin bread loaf. I preferred them as muffins though. Very moist and yummy!
Thought zucchini added might be fun. To make it healthier we kicked the idea around of using applesauce instead of oil and half egg whites?
Number of Servings: 36
Recipe submitted by SparkPeople user TPETRY.
Add all wet ingredients plus the sugar and puree in a blender or with a mixer until smooth ( I used fresh pumpkin that I already pureed so I just mixed by hand).
Mix wet and dry ingredients together and stir.
Grease up cupcake pans and pour mixture 3/4 of the way full.
Top with crushed walnuts. I also sprinkled granulated sugar on top for a crunchy sweet texture.
Cook for 20 mins on 350 until center is not liquid anymore. Made a HUGE batch. A made 24 muffins plus a large pumpkin bread loaf. I preferred them as muffins though. Very moist and yummy!
Thought zucchini added might be fun. To make it healthier we kicked the idea around of using applesauce instead of oil and half egg whites?
Number of Servings: 36
Recipe submitted by SparkPeople user TPETRY.