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
carb. 54g
pro. 5g
fat 13g
sat. fat 2g
chol. 31g
sod. 197g
calc. 13mg
fiber 2g
Ingredients
- nonstick cooking spray
- 2cups unbleached, all-purpose flour
- ½teaspoon kosher salt
- 1teaspoon baking powder
- ¼teaspoon baking soda
- ½teaspoon ground cinnamon
- ¼teaspoon ground nutmeg
- ¼teaspoon ground allspice
- ½cup vegetable oil
- 1½cups granulated sugar
- ¼cup packed light brown sugar
- 1cup pumpkin purée
- 1teaspoon pure vanilla extract
- 2large eggs, room temperature
- ½cup toasted, chopped walnuts
Preparation
- 1. 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.
- 2. Put the flour, salt, baking powder and
- soda, cinnamon, nutmeg, and allspice in
- a medium mixing bowl. Mix on Speed 1until well combined, about 40 seconds.
- Reserve.
- 3. 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.
- 4. 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.
- 5. Bake in the preheated oven for about 18
- to 20 minutes, or until a cake tester comes
- out clean.
