Pumpkin Muffins by Tamera
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 184.0
- Total Fat: 7.7 g
- Cholesterol: 27.3 mg
- Sodium: 143.9 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 1.0 g
- Protein: 2.5 g
View full nutritional breakdown of Pumpkin Muffins by Tamera calories by ingredient
Introduction
These have all the warm spices of the season and they are so soft and pillowy that you don't even need frosting! If you do want to dust with powdered sugar you can do that to keep the calories under control. Less than 200 calories for muffin. Bite you lip! These have all the warm spices of the season and they are so soft and pillowy that you don't even need frosting! If you do want to dust with powdered sugar you can do that to keep the calories under control. Less than 200 calories for muffin. Bite you lip!Number of Servings: 24
Ingredients
-
1 15 ounce can Organic Pumpkin
2 cup Granulated Sugar
4 medium Egg, fresh, whole, raw
3/4 cup Organic Canola Oil
2 cup Wheat flour, white, bread, enriched
2 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 tsp Cloves, ground
1/2 tsp Ginger, ground
1/2 tsp Kosher Salt (by 65PLUS1)
2 tsp Baking Powder
1 tsp Baking Soda
Tips
Instead of the traditional cream cheese frosting which is high in fat and calories, I use a browned butter butter frosting. And just a little will do. Or use a dusting of powdered sugar.
Directions
Place muffin cups in 2 12 count muffin tins.
Preheat oven to 350 degrees.
Make sure the eggs are at room temperature.
Place all wet ingredients in one bowl and stir well. Add the sugar.
Place or sift the remainder of ingredients including flour, cinnamon, cloves, nutmeg, ginger, salt, baking powder, baking soda, in another bowl and mix with wire whisk to blend.
When oven is preheated add the dry ingredients to the wet ingredients. Place about 1/2 cup in each of 24 muffin tins.
Bake from 23-30 minutes. Do not over bake! I notice they are best when just done. Tooth pick inserted into center comes out clean is a good test.
Remove from tins and cool on wire rack.
Frost if desired.
Serving Size: 24 Muffins
Number of Servings: 24
Recipe submitted by SparkPeople user PASTA3.
Preheat oven to 350 degrees.
Make sure the eggs are at room temperature.
Place all wet ingredients in one bowl and stir well. Add the sugar.
Place or sift the remainder of ingredients including flour, cinnamon, cloves, nutmeg, ginger, salt, baking powder, baking soda, in another bowl and mix with wire whisk to blend.
When oven is preheated add the dry ingredients to the wet ingredients. Place about 1/2 cup in each of 24 muffin tins.
Bake from 23-30 minutes. Do not over bake! I notice they are best when just done. Tooth pick inserted into center comes out clean is a good test.
Remove from tins and cool on wire rack.
Frost if desired.
Serving Size: 24 Muffins
Number of Servings: 24
Recipe submitted by SparkPeople user PASTA3.
