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Nutrition Facts
Serving Size 1 muffins 68g Recipe makes 12 muffins)
Calories 210
Calories from Fat 63		(30%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 191mg		7%
Potassium 63mg		1%
Total Carbohydrate 34.8g		11%
	Dietary Fiber 0.6g	2%
	Sugars 22.1g
Protein 2.8g		5%
how is this calculated?

Pumpkin Muffins

Recipe #346233 | 40 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: galexa
Dec 30, 2008

Great for a breakfast or dessert! Serve warm with whipped cream cheese for a decadent treat. If you don't have pumpkin-pie spice on-hand, this is the recipe: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice. I always add raisins to my muffins, but walnuts are good too!

12 -14 muffins (change servings and units)

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin pie spice
1 1/4 cups sugar, plus
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup raisins (optional)

Directions

1
Put oven rack in middle position. Preheat oven to 350 degrees. Put muffin liners in muffin pan.
2
Combine (sift) flour and baking powder.
3
In a separate bowl, whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt.
4
Whisk flour mixture into sugar/pumpkin mixture until just combined.
5
Stir in raisins.
6
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
7
Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon sugar mixture.
8
Bake until golden brown and wooden toothpick inserted into center of muffin comes out clean, 25-30 minutes.
9
Cool muffins in pan for 5 minutes, then transfer to wire rack. Cool to warm or room temperature.