Pumpkin Maple Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 202.6
- Total Fat: 6.2 g
- Cholesterol: 36.2 mg
- Sodium: 333.7 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 2.3 g
- Protein: 4.7 g
View full nutritional breakdown of Pumpkin Maple Muffins calories by ingredient
Introduction
The perfect fall inspired muffin for Thanksgiving or breakfast any day of the week! Enjoy The perfect fall inspired muffin for Thanksgiving or breakfast any day of the week! EnjoyNumber of Servings: 12
Ingredients
-
* Cooking spray
* 1 cup all-purpose flour
* 1 cup whole-grain pastry flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/8 teaspoon ground nutmeg
* 3/4 cup packed dark brown sugar
* 3 tablespoons maple syrup
* 1/4 cup canola oil
* 2 large eggs
* 1 cup canned pumpkin
* 1 teaspoon vanilla extract
* 3/4 cup lowfat plain yogurt
* 1/4 cup raw, unsalted pumpkin seeds
Directions
Preheat oven to 400 degrees. Prepare a muffin pan with 12 paper liners.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, whisk the sugar, maple syrup, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin. Whisk in the flour mixture in 2 batches, alternating with the yogurt. Whisk just until combined.
Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Remove muffins from pan and cool completely on the rack.
Number of Servings: 12
Recipe submitted by SparkPeople user FRANCYFREIXAS.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, whisk the sugar, maple syrup, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin. Whisk in the flour mixture in 2 batches, alternating with the yogurt. Whisk just until combined.
Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Remove muffins from pan and cool completely on the rack.
Number of Servings: 12
Recipe submitted by SparkPeople user FRANCYFREIXAS.