Pumpkin Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 77.4
  • Total Fat: 2.9 g
  • Cholesterol: 18.6 mg
  • Sodium: 91.3 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.3 g

View full nutritional breakdown of Pumpkin Muffins calories by ingredient
Submitted by:

Introduction

Here's a fall treat that's a breeze to stir together. Canned pumpkin lets you make and savor these year round. Here's a fall treat that's a breeze to stir together. Canned pumpkin lets you make and savor these year round.
Number of Servings: 36

Ingredients

    * *All Purpose Unbleached Flour, 2 cup
    * Butter, salted, .5 cup
    * Pumpkin, canned, without salt, 1 cup
    * Milk, nonfat, .25 cup
    * Egg, fresh, 2 large
    * Baking Powder, 2 tsp
    * *Pumpkin Pie spice, 1.5 tsp
    * Salt, .5 tsp
    * Baking Soda, .25 tsp
    * Granulated Sugar, .75 cup
    * Raisins, .5 cup, packed

Directions


1.
Preheat the oven to 400F. Grease a 12-cup muffin pan.
2.
In a medium bowl, combine the flour, baking powder, pumpkin pie spice, baking soda, and salt.
3.
In a large bowl, with an electric mixer on medium speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Beat in the eggs, pumpkin, and milk. Stir in the flour mixture until just combined. Do not overmix. Stir in the cranberries.
4.
Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 12 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.


Number of Servings: 36

Recipe submitted by SparkPeople user SEATTLELAWGIRL.

Rate This Recipe