Maple Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 255.3
- Total Fat: 7.8 g
- Cholesterol: 18.1 mg
- Sodium: 268.4 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 1.7 g
- Protein: 4.9 g
View full nutritional breakdown of Maple Pumpkin Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
2 cups all-purpose flour
1 cup quick-cooking oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon*
1/2 teaspoon ground ginger*
1/4 teaspoon ground cloves*
1/4 teaspoon ground nutmeg*
1 cup buttermilk**
1/2 cup pumpkin puree
1/2 cup pure maple syrup
1/2 cup packed brown sugar
1/3 cup canola 0r vegetable oil
1 egg
1/2 cup pumpkin seeds (to sprinkle on top)
I did both of these substitutions:
*Or replace the cinnamon, ginger, cloves, and nutmeg with 2 teaspoons pumpkin pie spice.
**You can create buttermilk by stirring one tablespoon of white vinegar or lemon juice into 1 cup of milk.
Directions
Heat oven to 400 degrees.
Line 12 standard (1/3 cup) muffin cups with cupcake liners.
In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg (or pumpkin pie spice).
In a medium bowl, whisk together the buttermilk (skim with lemon juice), pumpkin, maple syrup, brown sugar, oil, egg, and vanilla.
Add the wet ingredients to the dry ingredients, and whisk just until the ingredients are well incorporated. Try not to overmix!
Divide batter between the 12 muffins cups. Sprinkle with pumpkin seeds
Bake for about 22 – 25 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean.
Move muffins to a wire rack and allow to cool for 10 – 15 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user CLARISSA27.
Line 12 standard (1/3 cup) muffin cups with cupcake liners.
In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg (or pumpkin pie spice).
In a medium bowl, whisk together the buttermilk (skim with lemon juice), pumpkin, maple syrup, brown sugar, oil, egg, and vanilla.
Add the wet ingredients to the dry ingredients, and whisk just until the ingredients are well incorporated. Try not to overmix!
Divide batter between the 12 muffins cups. Sprinkle with pumpkin seeds
Bake for about 22 – 25 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean.
Move muffins to a wire rack and allow to cool for 10 – 15 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user CLARISSA27.