Pumpkin Muffins
Recipe: #17392
February 15, 2015
Categories: Breakfast, Pumpkin, Squash, One-Pot Meal, Brunch, Oven Bake, Vegetarian, Flour, Muffins, Kosher Dairy, more
"Moist, spicy muffins. Feel free to substitute pureed winter squash for the pumpkin."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (104.3 g)
- Calories 293.1
- Total Fat - 14.4 g
- Saturated Fat - 2.2 g
- Cholesterol - 37 mg
- Sodium - 215.6 mg
- Total Carbohydrate - 37.3 g
- Dietary Fiber - 2.2 g
- Sugars - 19.1 g
- Protein - 5.3 g
- Calcium - 45.4 mg
- Iron - 1.2 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400F. Lightly grease 12 cup muffin tin.
Step 2
Whisk together eggs, sugars, milk, oil, and pumpkin
Step 3
Stir in dry ingredients, just to combine. Do not overmix, the batter should not be smooth. Divide batter among the 12 muffin cups.
Step 4
Bake until a toothpick inserting in 1-2 of the muffins comes out cleanly, about 20 minutes. Let cool 2-3 minutes before removing from pan. Serve as soon as possible.
Tips
No special items needed.
0 Reviews
You'll Also Love
