Pumpkin Spice Muffins

7 Comments
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Pumpkin Spice Muffins

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Course: Breakfast
Cuisine: American
Keyword: Pumpkin Spice Muffins
Servings: 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
  • 1/4 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

Instructions

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

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.

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.

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??

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!