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MUFFIN &
SCONE RECIPES:
Pumpkin Spice Muffins
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Pumpkin
Spice Muffins |
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Delicious fall
treat...
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1
cup |
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all-purpose flour |
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1
cup |
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whole wheat flour |
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1
tsp |
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baking soda |
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½
tsp |
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salt |
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1½
tsp |
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ground cinnamon |
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¾
tsp |
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ground ginger |
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¾
tsp |
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ground cloves |
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¼
cup |
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butter, softened |
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½
cup |
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granulated sugar |
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½
cup |
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brown sugar, packed |
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¼
cup |
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plain nonfat yogurt |
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¼
cup |
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nonfat milk |
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1
2/3 cups |
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canned pure pumpkin |
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1
large |
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egg |
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1
tsp |
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vanilla extract |
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1 |
Preheat oven
to 350°F. Spray 12 cup muffin tin with nonstick
spray. |
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2 |
In a medium
bowl, whisk together dry ingredients (through
cloves). Set aside. |
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3 |
In a large
bowl, cream together butter and sugars. Add
remaining ingredients and beat well. Add dry
ingredients to wet ingredients and beat just
until combined. |
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4 |
Pour batter
into prepared muffin pan. Bake 30 to 35 minutes,
or until a toothpick inserted into the center of
a muffin comes out clean. |
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Servings: 12 |
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Yield: 12 muffins |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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197.79 |
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Calories From Fat (21%) |
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41.87 |
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% Daily Value |
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Total Fat
4.76g |
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7% |
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Saturated Fat 2.72g |
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14% |
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Cholesterol
28.21mg |
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9% |
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Sodium
220.30mg |
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9% |
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Potassium
185.31mg |
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5% |
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Carbohydrates
36.30g |
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12% |
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Dietary Fiber 2.71g |
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11% |
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Sugar 18.69g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
33.59g |
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Protein
3.85g |
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8% |
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WW Points 4 |
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RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again. "Wonderful! Can't even tell that
there is whole wheat flour mixed in. I liked the fact that it's
lower in fat. This muffin turned out very moist!"
-San Diego, CA
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