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Pumpkin Pie Muffins Recipe

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This recipe for Pumpkin Pie Muffins, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebeca Ortiz
Added: Tuesday, July 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1=3 D2 0teaspoon vanilla extract
3/4 cup lowfat buttermilk
1/4 cup raw, unsalted pumpkin seeds

Directions:
Directions:
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. (I also used muffin cup liners) In a medium bowl, whisk together the all-purpose and whole- wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Personal Notes:
Personal Notes:
Serving Size: 1 Muffin
Per Serving: Calories: 205
Total Fat: 7G
Protein: 5G
Carb: 32G
Fiber: 2G
Excellent Source of: Vitamin A, Thiamin, Vitamin K, Manganese, Protein

 

 

 

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