Best Ever Pumpkin Muffins
![Best Ever Pumpkin Muffins](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTc0MzAsInB1ciI6ImJsb2JfaWQifX0=--2e187aeae399d2a511947a756b271fea068bf2a0/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_9fe630156d6ec4f42ba7.jpg)
Yield
12 servingsPrep
10 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 ½ | cups |
all-purpose flour
|
|
¾ | cup |
sugar
|
|
2 | tablespoons |
baking powder
|
*
|
2 | teaspoons |
cinnamon
ground |
|
¼ | teaspoon |
salt
|
|
2 | large |
eggs
lightly beaten |
|
2 | each |
egg whites
lightly beaten |
*
|
1 | cup |
milk, skim
|
|
½ | cup |
canola oil
|
|
1 | cup |
canned pumpkin purée
|
|
1 | tablespoon |
vanilla extract
|
|
1 | cup |
golden raisins
optional |
|
½ | cup |
walnuts
chopped |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
591 | ml |
all-purpose flour
|
|
177 | ml |
sugar
|
|
3E+1 | ml |
baking powder
|
*
|
1E+1 | ml |
cinnamon
ground |
|
1.3 | ml |
salt
|
|
2 | large |
eggs
lightly beaten |
|
2 | each |
egg whites
lightly beaten |
*
|
237 | ml |
milk, skim
|
|
118 | ml |
canola oil
|
|
237 | ml |
canned pumpkin purée
|
|
15 | ml |
vanilla extract
|
|
237 | ml |
golden raisins
optional |
|
118 | ml |
walnuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Place 24 paper baking cups in muffin tins.
Mix together flour, sugar, baking powder, cinnamon and salt.
In another bowl, mix eggs, skim milk, oil, pumpkin and vanilla; add to bowl with dry ingredients.
Stir until barely moistened.
Fold in raisins if using, and walnuts and fill cup two-thirds full.
Bake 20 minutes, or until toothpick inserted in center comes out clean.
Remove from tins; cool on rack.