Bigfatmommas Better For You Pumpkin Muffins Recipes
BIGFATMOMMA'S BETTER-FOR-YOU PUMPKIN MUFFINS
A light, fluffy, whole-wheat pumpkin muffin with no refined sugar. Hearty, homey taste, and the kitchen smells like heaven when they're cooking. Sucanat can be found at whole foods stores or at Wegmans in bulk.
Provided by BigFatMomma
Categories Quick Breads
Time 22m
Yield 12-14 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Grease muffin tin, or line with paper liners.
- With an electric mixer, cream butter until soft.
- Add sucanat and molasses, and beat until light and fluffy.
- Add egg and pumpkin, stir until well blended.
- Sift flour, salt, soda, cinnamon, cloves and nutmeg into the butter mixture, and fold in, being careful not to overmix.
- Gently fold in raisins.
- Spoon equal amounts into muffin tin.
- Bake until the tops spring back when lightly touched, about 12-15 minutes.
- Let cool in pan 3 minutes before moving to cooling rack.
Nutrition Facts : Calories 169.3, Fat 8.6, SaturatedFat 5.1, Cholesterol 38, Sodium 267.4, Carbohydrate 21.7, Fiber 2.9, Sugar 6, Protein 3.2
PUMPKIN-SPICE MUFFINS
Sweet and spicy and loaded with pumpkin-pie flavor, these muffins make a great snack with coffee on a cool autumn morning!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
- Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full.
- Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg
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