Pumpkin Muffins

Ingredients

Method

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, at room temperature
• 3/4 cup sugar
• 2 eggs
• 1 cup canned solid-packed pumpkin
• 1/4 cup milk
• 1/4 cup dried cranberries
• Directions
• 1.Preheat the oven to 400°F. Grease a 12-cup muffin pan.
• 2.In a medium bowl, combine the flour, baking powder, pumpkin pie spice, baking soda, and salt.
• 3.In a large bowl, with an electric mixer on medium speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Beat in the eggs, pumpkin, and milk. Stir in the flour mixture until just combined. Do not overmix. Stir in the cranberries.
• 4.Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 12 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.
• Nutritional Facts per serving
• CALORIES 222 CAL
• FAT 8.9 G
• SATURATED FAT 5.2 G
• CHOLESTEROL 55.8 MG
• SODIUM 220.7 MG
• CARBOHYDRATES 32.8 G
• TOTAL SUGARS 15.2 G
• DIETARY FIBER 1.3 G
• PROTEIN 3.7 G

Notes

• SOURCE: Prevention Magazine