- 12
Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup canned solid-pack plain pumpkin (not pumpkin pie filling)
- 3/4 cup skim milk
- 2/3 cup packed light brown sugar
- 1 large egg
- 3 tbsp olive oil
- 1/2 cup hulled pumpkin seeds (pepitas)
Preparation
Step 1
Preheat oven to 375 F.
In medium bowl, whisk together flours, baking powder, cinnamon, ginger, and salt. Set aside.
In medium bowl, whisk together pumpkin, milk, brown sugar, egg, and oil until smooth.
Add dry ingredients to pumpkin mixture in 2 batches, stirring until just incorporated (a few lumps are fine). Stir in seeds.
Lightly coat cups of nonstick 12-cup muffin tin with cooking spray. Divide batter evenly among cups (each should be about 2/3 full).
Bake until toothpick inserted in center of muffin comes out clean and tops are just turning golden brown, about 25 minutes. (If using silicone, reduce baking time slightly). Let cool for 10 minutes before removing from tin.
Nutrition Information:
Per muffin
215 calories
8 g fat (1 g saturated)
135 mg sodium
31 g carbohydrates
3 g fiber
7 g protein