Pumpkin Spice Muffins

Pumpkin Spice Muffins

Pumpkin Spice Muffins
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Serves: 12

Ingredients

  • 1 cup – Pumpkin, canned, without salt
  • 2 medium – egg
  • 1 tsp – vanilla extract
  • 1/3 cup – Milk, dry, nonfat, instant, with added vitamin A and vitamin D
  • 0.24 cup – flour, whole wheat
  • 1 tsp – cinnamon
  • 2 tsp – BAKING SODA
  • 1 tsp – BAKING POWDER
  • 1/3 cup packed – brown sugar
  • 1/2 cup grated – carrot

Directions

  1. Mix together pumpkin, eggs and vanilla. Add remaining ingredients and stir. Pour into muffin pan or muffin papers.
  2. Bake at 350°F for 15 minutes or until done.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 59 3%
  • Fat: 0 g 0%
  • Carb: 11 g 4%
  • Fiber: 1 g 4%
  • Protein: 2 g 4%
  • Sugar: 7 g
written by
Amy Roskelley

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Comments(7)
Angela says:

If using regular milk, how much extra flour do you think would be needed?

I haven’t tried it Angela- but I would use enough till your batter is the consistency of cake batter!

Amy says:

ha ha.. it would probably be a good idea for us to relabel that ingredient! 🙂

Stacey says:

Oh, haha…that may have been my problem! I didn’t read it closely enough for the DRY milk and used regular. I guess I’ll have to try it again! Thanks!

Amy says:

Thanks for the heads up Stacey- I’m going to have to make this again, because the original recipe only calls for 6 TBL of flour. Did you use DRY-POWDERED milk, rather than regular milk. That would be a problem if you used regular milk??

Stacey says:

I just made these today….is the flour amount listed correctly? Seemed like an awfully small amount but went with what the recipe said and the muffins are super mushy.

Stacey says:

I just made these today….is the flour amount listed correctly? Seemed like an awfully small amount but went with what the recipe said and the muffins are super mushy.

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