Pumpkin Muffins
Somewhat healthy pumpkin muffins made with white whole wheat flour and a few other additions. I made them for breakfast for my 5 year old, so I am not as concerned about fat. You could remove part of the oil and substitute applesauce (or more pumpkin) if you wish.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 cup canned pumpkin
- 3/4 cup brown sugar packed
- 1/3 cup canola oil
- 1/3 cup all purpose flour
- 1 1/2 cups white whole wheat flour
- 2 tablespoons ground flax seeds not the whole seeds, a ground meal
- 1 teaspoon pumpkin pie spice or whatever spices you like
- 1 cup chips, raisins, nuts or whatever
- 3 tablespoons slightly chilled butter
- Carbohydrate 77.1266190076795 g
- Cholesterol 78.1325 mg
- Fat 11.9136448281767 g
- Fiber 2.552021700843 g
- Protein 6.36578460973072 g
- Saturated Fat 2.95461793712692 g
- Serving Size 1 1 Serving (151g)
- Sodium 3421.95225328929 mg
- Sugar 74.5745973068365 g
- Trans Fat 0.756167561680762 g
- Calories 428 calories
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups and spray with non-stick spray. Whisk together flour, baking powder, salt, and spices. Set aside. Whisk together pumpkin, oil, eggs, pumpkin, brown sugar, vanilla extract and baking soda in a large bowl until smooth, then whisk in flour mixture until just combined. Fold in any additions, such as chips, nuts, or raisins. In a small bowl squish the butter, sugar, flour and cinnamon together with a fork until it resembles a course meal. Sprinkle on top of each muffin. Bake for 20-25 minutes until an inserted toothpick comes out clean.
