Pumpkin Spice MuffinsFrom sosousme 6 years ago
- 2 1/4 cups flour (use a combo of all-purpose and whole wheat, if desired) shopping list
- 1 1/2 teaspoons pumpkin spice mix shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 3/4 teaspoon ground ginger shopping list
- 1 1/2 teaspoons baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1 cup packed brown sugar shopping list
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling) shopping list
- 1/3 cup low-fat plain yogurt shopping list
- 1/3 cup extra virgin olive oil (use a mild one, not one that's overly peppery) or other vegetable oil shopping list
- 1/4 cup molasses or dark Karo syrup shopping list
- 1 teaspoon vanilla extract shopping list
- 2 eggs shopping list
- For the topping shopping list
- 2 tablespoons sugar shopping list
- 1 tablespoon ground cinnamon shopping list
- 1/4 cup dry-roasted chopped pecans shopping list
How to make it
- Heat the oven to 375 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.
- Combine the flour, pumpkin spice, cinnamon, baking soda, ginger and salt together in a bowl.
- In the bowl of an electric mixer, mix together the brown sugar, pumpkin puree, yogurt, olive oil, molasses, and vanilla. Add the eggs, one at a time, mix until well combined. Set the mixer to a low speed and add the dry ingredients. Mix until just combined.
- Spoon the batter into the prepared muffin tin. Mix together the sugar and cinnamon. Top each with some of the pecan pieces, then sprinkle generously with the sugar/cinnamon mixture.
- Place in middle of oven and cook for 25 to 30 minutes, or until a toothpick, when inserted into the center comes out clean. Serve warm or at room temperature. (Store in an airtight container for up to 2 days, after, refrigerate or freeze).
- Per Muffin: 187 Calories; 6g Fat (1g Sat, 4g Mono, 1g Poly); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 46mg Sodium.
The Cooksosousme Santa Rosa, CA
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