Pumpkin Muffins
HB-5472 · Hand-built original · American
Pumpkin puree muffins spiced with pumpkin pie spice and topped with cinnamon sugar. The batter uses a cup of pumpkin puree with eggs and oil, and fills 10 muffin cups.
AmericanBreakfast35 minServes 10259 kcalVegetarianDairy-freeDiabeticLow Fat / Low CholesterolRenal
Main ingredient: Pumpkin puree
Pairs well with: Coffee, Tea, Cream cheese
Servings:10quantities adjust to match
Ingredients
- 1 cup pumpkin puree
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1 1/4 cups granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
Method
- Preheat the oven to 350°F and line a muffin pan with 10 paper liners.
- Mix the pumpkin puree, vegetable oil, eggs, pumpkin pie spice, sugar, baking soda, and salt together until combined.
- Sift the flour and baking powder together in a second bowl, then add to the wet mixture and stir until the flour just disappears.
- Spoon the batter evenly into the muffin cups, filling them nearly full.
- Mix the cinnamon and the tablespoon of sugar and sprinkle over the tops.
- Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out clean.
- Cool to room temperature before serving.
Prep: 25 min · Cook: 10 min · Total: 35 min
Nutrition (per serving, where published)
259 kcalCalories
3.4 gProtein
42.1 gCarbs
9.2 gFat
1.6 gSaturates
0.9 gFibre
0.8 gSugars
251 mgSodium
37 mgCholesterol
120 mgPotassium
51 mgCalcium
1.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data