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Pumpkin MuffinsPumpkin Muffins

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

October 6, 2013

 

Yield: 12 muffins

 

Ingredients

  • cup whole wheat flour
  • cups all-purpose flour
  • cup light brown sugar, packed
  • cup white sugar
  • teaspoon baking powder
  • teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • teaspoon salt
  • 2 large eggs
  • (15-ounce) can pure pumpkin puree
  • cup nonfat plain or vanilla yogurt
  • cup canola oil
  • teaspoon vanilla extract
  • Non-stick cooking spray

Optional ingredients

  • cup chocolate chips (or cup raisins or chopped nuts)

 

Preparation

  • Preheat oven to 350F.

  • In a large bowl, mix flours, brown sugar, white sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

  • In a medium bowl, combine eggs, canned pumpkin, yogurt, oil, and vanilla. Mix well.

  • Add wet ingredients to dry ingredients. Stir until just combined. Do not overmix. If using chocolate chips, raisins, or chopped nuts, stir in now.

  • Spray muffin pan with non-stick cooking spray. Fill each muffin cup about full with batter. Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 25–30 minutes.

  • Cool in pan about 5 minutes. Tap muffins out of pan. Cool completely before serving.

 

 

Chef’s Notes

  • Make a double batch to use the whole can of pumpkin puree. Muffins freeze well for up to 2 weeks. They make a great grab-and-go breakfast. Pull one out each morning. Reheat in microwave for 1 minute or toaster oven for 5 minutes.

  • To make pumpkin bread instead of muffins, coat a 9-inch loaf pan with non-stick cooking spray. Pour batter into pan. Bake until top is golden brown and a toothpick inserted comes out clean, about 55–60 minutes.
  • Try making banana muffins instead of pumpkin muffins. Use cup mashed, ripe banana instead of canned pumpkin.

 

 

Nutrition information per serving

Calories: 160

Total Fat: 5g

Saturated Fat: 0.5g

Trans Fat: 0g

Cholesterol: 30mg

Sodium: 120mg

Total Carbohydrate: 25g

Dietary Fiber: 1g

Sugars: 15g

Protein: 3g

 

Source: Share Our Strength's Cooking Matters for Adults

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Wednesday, October 30, 2013