pumpkin muffins

27 Jun

pumpkin muffins

As I’m always trying to moderate (which may be hard to believe with how many sweets I make, but I mostly give those away), and I’m always up for a realistically healthier recipe. I made these pumpkin muffins for breakfast this week. I know, it’s the spring, but I love pumpkin and refuse to force it to be a part of only one season!

Notes: I only made a few modifications. I also made them slightly smaller and the rest of the batter was baked in a ramekin, slightly lowering the calorie count if you head over to the original recipe.

Adapted from: Skinnytaste

Makes: 12-14 muffins

1/2 c white whole wheat flour (can be made with only all purpose if you don’t have this)
3/4 c all purpose flour
3/4 c white sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 c pumpkin (likely canned unless it’s the fall and you have fresh)
2 Tbsp vegetable/canola oil
2 large egg whites
1 1/2 tsp vanilla extract

1) Preheat oven to 350 degrees F. Put liners in a muffin tin and spray with baking spray.
2) Mix pumpkin, oil, egg whites, and vanilla until well combined.
3) Separately, mix both flours, sugar, baking soda, spices, and salt in a small bowl.
4) Add the flour mixture to the pumpkin mixture and mix until just combined.
5) With a large spoon, fill each liner 3/4 of the way full with batter.
6) Bake for 24-26 minutes, until a toothpick comes out clean. Cool on a wire rack.


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