Pumpkin Muffins

Pumpkin Muffins
  • 1 cup all-purpose flour (or 1/2 cup all-purpose and 1/2 cup whole wheat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 cup canned 100% pure pumpkin
  • 2 tablespoons 1% low-fat milk
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350 °F.
  2. Lightly oil or coat 12 muffin cups with non-stick cooking spray and set aside.
  3. Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice in a large bowl.
  4. In a separate bowl, whisk together the eggs, sugar and oil until well combined.
  5. Whisk in the pumpkin, milk and vanilla extract.
  6. Pour the liquid ingredients over the dry ingredients and stir until just combined.
  7. Spoon the batter into the prepared muffin cups.
  8. Bake about 20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Transfer the pan to a wire rack and cool for 5 minutes.
  10. Remove the muffins and cool completely.

1 muffin per serving
163 calories; 7g fat; 1g saturated fat; 165mg sodium; 23g carbs; 1g fiber; 3g protein; 13g sugar; 50% Vitamin A