Pumpkin Spice Muffins
Recipe: #2480
November 13, 2011
Categories: Carrot, Pumpkin, Brunch, Game/Sports Day, Mothers Day, Potluck, Oven Bake, Diabetic Low Calorie, Low Carbohydrate, Low Fat, Low Sodium, Vegetarian, Sugar Substitute, Kid's Lunches, Flour, Muffins, more
"Every time I'm working a show in the fall, I try to find time to bring in some kind of baked goods. These are easy and really pretty cheap, and since I make them smaller they go an awfully long way. There aren't ever any left."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (74.7 g)
- Calories 86.1
- Total Fat - 1.4 g
- Saturated Fat - 0.5 g
- Cholesterol - 28.8 mg
- Sodium - 218 mg
- Total Carbohydrate - 17.2 g
- Dietary Fiber - 1.4 g
- Sugars - 11.3 g
- Protein - 2.5 g
- Calcium - 35.3 mg
- Iron - 0.9 mg
- Vitamin C - 2.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350F; line 24 muffin tins with paper liners.
Step 2
Place raisins in a glass bowl or measuring cup and pour boiling water over them to cover. Let stand until ready to use.
Step 3
Sift all dry ingredients together in a bowl; set aside.
Step 4
In a separate bowl, combine all wet ingredients (except raisins and carrots).
Step 5
Gradually add dry ingredients to wet ingredients, mixing between each addition just until moist. Do not overmix, or the muffins will come out tough.
Step 6
Drain raisins and stir in raisins and carrots.
Step 7
Drop batter into prepared muffin cups to fill about halfway.
Step 8
Bake at 350F for 15-20 minutes, until a toothpick inserted in center comes out clean.
Step 9
Remove from pans and cool on wire racks.
Tips
- 24 paper muffin tin liners
0 Reviews
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