Classic Pumpkin Muffin
Directions:
1. Preheat the oven to 375 degrees F and line a 12-cup muffin tin with large paper liners.
2. Stir the whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.
3. In a separate bowl, whisk the pumpkin, brown sugar, buttermilk, egg whites and vegetable oil.
4. Pour the liquids into the dry mixture and stir just until blended.
5. Spoon the batter into the muffin cups and bake for about 30 minutes (20 minutes if they are mini muffins), until a tester inserted into the center of a muffin comes out clean.
6. Cool the muffins for 20 minutes before removing from the tin.
The muffins can be stored in an airtight container for up to three days or frozen. Do not refrigerate.
Pumpkin-Cranberry Muffins
Prepare the recipe as above, and stir in 1 cup of dried cranberries after the muffin batter is blended. Scoop the muffins into the prepared tin, sprinkle the tops with Turbinado sugar and bake as instructed.
Bacon, Tomato and Asiago Pumpkin Muffins
Prepare the recipe as above but:
- Omit the cinnamon
- Reduce the brown sugar to 1/2 cup
1. Stir in 1-1/2 cups shredded Asiago cheese, 4 strips smoked bacon that have cooked and crumbled and 1/4 cup chopped sundried tomatoes after the batter is blended.
2. Bake as instructed.
3. For mini muffins, scoop the batter into mini-muffin tins (yield is about 4 dozen) and bake for 20 minutes instead of 30.
Pumpkin Spice Latte Cupcakes
1. Prepare the recipe as above, allow to cool and then prepare the Espresso.
2. Buttercream to pipe on top. Sprinkle the frosted cupcakes with ground cinnamon.
Espresso Buttercream:
- 1/2 cup unsalted butter, at room temperature
- 3 to 4 cups icing sugar, sifted
- 1 shot espresso coffee, cooled and mixed with enough water to equal 1/4 cup
- 1 teaspoon vanilla extract or vanilla bean paste
1. Beat the butter with 1-1/2 cups of the icing sugar until blended.
2. Add the cooled coffee and vanilla and beat in.
3. Add an additional 1-1/2 cups of icing sugar and beat until fluffy, adding additional icing sugar if needed to make "pipeable".
4. Use the frosting while at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 254 | ||
Calories from Fat: 166 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.4g | 25 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 41.2mg | 13 % | |
Sodium 221.5mg | 8 % | |
Potassium 118.8mg | 3 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 17g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 254
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