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Best Ever Pumpkin Muffins

Best Ever Pumpkin Muffins

Best Ever Pumpkin Muffins recipe

Yield

12
servings

Prep

10
min

Cook

20
min

Ready

40
min

Trans-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	canne 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
30	ml	baking powder	*
10	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	canne 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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 116g (4.1 oz)

Amount per Serving

Calories 96438% of calories from fat

% Daily Value *

Total Fat 40g 62%

Saturated Fat 4g 19%

Trans Fat 0g

Cholesterol 107mg 36%

Sodium 224mg 9%

Total Carbohydrate 46g 46%

Dietary Fiber 7g 28%

Sugars g

Protein 38g

Vitamin A 193% • Vitamin C 8%

Calcium 16% • Iron 36%

* based on a 2,000 calorie diet How is this calculated?

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