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