Pumpkin Muffins

Recipe Adapted From: Parade
Posted:     File Under: Dessert
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Pumpkin muffins are a treat that I found in the Parade magazine that is delivered with our Sunday newspaper. I adapted the recipe a bit and added pumpkin pie spice for just a touch more flavor, but overall I followed the recipe that was listed. I was inspired to make this pumpkin muffin recipe after going to my OB appointment and discovering that I had gained a lot of weight! YIKES! The pumpkin muffins are considered to be low fat, after all there is no white sugar...only brown sugar. I was looking forward to a tasty treat that I could enjoy but also a treat that wouldn't pack on the pounds! Plus with the autumn weather, I was ready for some pumpkin.

The pumpkin muffins turned out great. I found that I enjoyed them the best straight out of the oven. Although they were good afterwards, I found them to be very dense. I did enjoy the toasted sunflower seeds that were sprinkled on the top. I also felt that the muffin could have been a little sweeter but then again...it probably wouldn't be low fat, would it?!

Overall, I thought pumpkin muffins were tasty and a nice treat when you are trying to watch your weight or just looking for a low fat snack. They were filling and they did satisfy my sweet tooth.

Serves   : 
Prep   : 15 Minutes
Bake   : 20 Minutes
Preheat Oven   : 400 Degrees

2 cups    all purpose flour
2 tsp    baking powder
3/4 tsp    ground cinnamon
1/2 tsp    ground ginger
1/4 tsp    salt
1 stick    unsalted butter, softened
1/2 cup    brown sugar
2    large eggs
3/4 cup    pumpkin puree
1/4 cup    milk
   sunflower seeds
1/2 tsp    pumpkin pie spice

Whisk flour, baking powder, spices and salt together. Set aside.
Beat the butter until creamy. Add sugar and continue to beat.
Add eggs one at a time and beat mixture.Fold in the pumpkin puree and milk. Blend the flour mixture into the batter.
Spoon into lined muffin pan. Sprinkle with sunflower seeds. Bake until muffins are puffed, about 25 minutes.

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