Best Ever Pumpkin Muffins
Best Ever Pumpkin Muffins recipe
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.
