Pumpkin muffins
A healthy and hearty recipe for fall.
These pumpkin muffins are healthy, hearty, and perfect for breakfast or lunch. They also freeze well in case you want to eat them later.
The forgiving recipe allows for variations in flour type and sweetness, making it adaptable to different tastes.
You can also use this recipe for birthday cake by using all cake flour and adding more sugar.
Servings: 12
Prep time: 15 minutes
Ingredients
- 1 cup white flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup sugar
- 1/2 cup canola oil
- 1 teaspoon vanilla
- 2 eggs
- 1 cup pureed, canned pumpkin
Directions
- Line a standard 12 muffin cup pan with paper liners
- Whisk together dry ingredients.
- In a separate bowl whisk together wet ingredients. Add wet ingredients to dry ingredients and then stir until blended. Fill cups with batter.
- Bake at 350 degrees for about 25 minutes or until the tops spring back when touched.
Nutrition information (per serving)
- Calories: 230
- Total fat: 11 g
- Saturated fat: 1 g
- Cholesterol: 35 mg
- Sodium: 210 mg
- Total carbohydrate: 31 g
- Dietary fiber: 2 g
- Total sugars: 17 g
- Protein: 4 g