Skinny Pumpkin Muffins

Skinny Pumpkin Muffins

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups all-purpose flour

  • 2

    tsp. baking powder

  • ¾

    tsp. cinnamon

  • ½

    tsp. ground ginger

  • ¼

    tsp. salt

  • 1

    stick unsalted butter, softened

  • ½

    cup brown sugar

  • 2

    large eggs

  • ¾

    cup pumpkin puree

  • ¼

    cup milk

  • Sunflower seeds (optional)

Directions

1. Whisk the flour, baking powder, spices and salt. Set aside. Fit a regular muffin pan with liners. Preheat oven to 400° 2. Beat the butter until creamy, then neat in the sugar. Add the eggs one at a time, beating well after each. Gently fold in the pumpkin puree and the milk. Add the flour mixture and blend into batter. 3. Divide the batter among the 12 muffin cups and sprinkle with sunflower seeds. Bake until muffins are puffed and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm or at room temperature.


Nutrition

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