Low Sugar Pumpkin Muffins
I tend to think of pumpkin muffins as a fall seasonal treat, but the truth is that with canned pumpkin, you can enjoy these easy muffins all year round.
Ingredients
- 1 3/4 cup all purpose flour
- 1/4 cup sugar
- 1 tbs baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 cup raisins
- 1/2 cup pecans, chopped
- 2/3 cup milk
- 1/2 cup pumpkin, cooked, fresh or canned
- 1 egg
- 1/3 cup vegetable oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the flour, sugar, baking powder, salt, cinnamon, cloves and nutmeg. Stir in the raisins and chopped nuts.
- In another bowl, beat together the milk, pumpkin, egg and oil until the mixture is smooth. Add this to the dry ingredients. Stir it together just until everything is moistened.
- Bake in a preheated 400°F (200°C) oven for 20 minutes or until the muffin tops spring back when they are lightly touched. You can also test doneness by inserting a toothpick or thin metal tester into the muffins. When it comes out clean, they are done.
Nutrition
Calories: 208kcalCarbohydrates: 26gProtein: 4gFat: 11gSaturated Fat: 6gTrans Fat: 1gCholesterol: 15mgSodium: 220mgPotassium: 134mgFiber: 1gSugar: 6gVitamin A: 481IUVitamin C: 1mgCalcium: 88mgIron: 1mg
Tried this recipe?Let us know how it was!