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Mini Pumpkin Muffins

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Submitted by silentowl

YIELD

24 muffins

PREP

15 min

COOK

15 min

READY

45 min

Ingredients

1 ¾ 414
½ 118
CUP ML BROWN SUGAR *
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML NUTMEG
ground
¾ 177
½ 118
CUP ML VEGETABLE OIL
158
CUP ML MILK

Directions

Preheat oven to 350?F.

Grease two muffin tins. Muffin cups should be 1 ¾ inches in diameter.

In a large bowl, stir flour with brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg until blended; set aside.

In a separate bowl, stir pumpkin with milk and oil until blended.

Stir into flour mixture just until blended (do not overmix).

Spoon batter into muffin tins, filling about ¾ full.

Bake in preheated oven 10 to 15 minutes, until a cake tester inserted in centre comes out clean.

Turn on to rack to cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 476 54% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 384mg 16%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 12%
Sugars g
Protein 15g
Vitamin A 145% Vitamin C 3%
Calcium 9% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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