Breakfast
Pumpkin Spice Muffins
Makes 12 muffins
Pumpkin Spice Muffins
Makes 12 muffins
An obvious choice for the fall months,the warm spices and toasted nuts complement the pumpkin in these moistand tasty muffins.
Nutritional information per muffin:Calories 342 (34% from fat) carb. 54g pro. 5g fat 13g sat. fat 2g chol. 31g sod. 197g calc. 13mg fiber 2g
Ingredients
- Nonstick cooking spray
- 2 cups unbleached, all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- ¼ cup packed light brown sugar
- 1 cup pumpkin purée
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- ½ cup toasted, chopped walnuts
Preparation
- Preheat oven to 375°F with the rack in the middle position.
- Lightly coat a regular 12-cup muffin pan with nonstick cooking spray; reserve.
- Put the flour, salt, baking powder and soda, cinnamon, nutmeg, and allspice in a medium mixing bowl. Mix on Speed 1 until well combined, about 40 seconds. Reserve.
- In a large bowl, mix the oil, sugars, pumpkin, and vanilla extract using Speeds 2 to 3.
- Gradually add the eggs, using Speed 1, until well incorporated.
- While mixing on Speed 2, gradually add the dry ingredients to the sugar/oil/pumpkin mixture.
- Once almost fully mixed in, add the walnuts and gently mix until just combined.
- Spoon evenly into prepared muffin cups.
- Bake in the preheated oven for about 18 to 20 minutes, or until a cake tester comes out clean.
