Pumpkin Muffins: Difference between revisions

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These spicy muffins are good for a quick breakfast on the run or to include in bag lunches. A combination of brown sugar and granulated sugar creates a crunchy topping that contrasts with the moist, tender muffins.
These spicy muffins are good for a quick breakfast on the run or to include in bag lunches. A combination of brown sugar and granulated sugar creates a crunchy topping that contrasts with the moist, tender muffins.


Yield: 18 servings (serving size: 1 muffin)
<b>Yield:</b> 18 servings (serving size: 1 muffin)
Ingredients
    <b>Ingredients</b>
 
     2 3/4  cups  all-purpose flour
     * 2 3/4  cups  all-purpose flour
     1  cup  granulated sugar
     * 1  cup  granulated sugar
     1  tablespoon  baking powder
     * 1  tablespoon  baking powder
     1  teaspoon  baking soda
     * 1  teaspoon  baking soda
     1  teaspoon  ground cinnamon
     * 1  teaspoon  ground cinnamon
     1/2  teaspoon  salt
     * 1/2  teaspoon  salt
     1  cup  canned pumpkin
     * 1  cup  canned pumpkin
     3/4  cup  fat-free sour cream
     * 3/4  cup  fat-free sour cream
     1/3  cup  fat-free milk
     * 1/3  cup  fat-free milk
     1/4  cup  vegetable oil
     * 1/4  cup  vegetable oil
     1  teaspoon  vanilla extract
     * 1  teaspoon  vanilla extract
     1  large egg
     * 1  large egg
     1  large egg white
     * 1  large egg white
     Cooking spray
     * Cooking spray
     1  tablespoon  granulated sugar
     * 1  tablespoon  granulated sugar
     1 1/2  teaspoons  brown sugar
     * 1 1/2  teaspoons  brown sugar


Preparation
<b>Preparation</b>


Preheat oven to 375°.
Preheat oven to 375°.
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Nutritional Information
Nutritional Information


Calories:
Calories: 164 (19% from fat)
    164 (19% from fat)
Fat: 3.5g (sat 0.6g,mono 0.8g,poly 1.9g)  
Fat:
Protein: 3.5g
    3.5g (sat 0.6g,mono 0.8g,poly 1.9g)  
Carbohydrate: 29.7g
Protein:
Fiber: 1g
    3.5g
Cholesterol: 12mg
Carbohydrate:
Iron: 1.2mg
    29.7g
Sodium: 269mg
Fiber:
Calcium: 78mg
    1g
Cholesterol:
    12mg
Iron:
    1.2mg
Sodium:
    269mg
Calcium:
    78mg


Cooking Light, DECEMBER 2002
<i>Cooking Light, DECEMBER 2002</i><br/>
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522319
[[Category:Baked Goods]]

Latest revision as of 23:22, 19 October 2024

These spicy muffins are good for a quick breakfast on the run or to include in bag lunches. A combination of brown sugar and granulated sugar creates a crunchy topping that contrasts with the moist, tender muffins.

Yield: 18 servings (serving size: 1 muffin)

   Ingredients
   2 3/4  cups  all-purpose flour
   1  cup  granulated sugar
   1  tablespoon  baking powder
   1  teaspoon  baking soda
   1  teaspoon  ground cinnamon
   1/2  teaspoon  salt
   1  cup  canned pumpkin
   3/4  cup  fat-free sour cream
   1/3  cup  fat-free milk
   1/4  cup  vegetable oil
   1  teaspoon  vanilla extract
   1  large egg
   1  large egg white
   Cooking spray
   1  tablespoon  granulated sugar
   1 1/2  teaspoons  brown sugar

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.

Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.

Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.

Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Nutritional Information

Calories: 164 (19% from fat) Fat: 3.5g (sat 0.6g,mono 0.8g,poly 1.9g) Protein: 3.5g Carbohydrate: 29.7g Fiber: 1g Cholesterol: 12mg Iron: 1.2mg Sodium: 269mg Calcium: 78mg

Cooking Light, DECEMBER 2002
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522319