Whole Wheat Pumpkin Muffins |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A nutritious muffin especially full of Vitamin A. Ingredients:
1 egg |
2/3 cup sugar |
1 (1 3/4 cup) can mashed plain pumpkin |
1 teaspoon vanilla extract |
2/3 cup nonfat milk |
1 1/2 cups whole wheat flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon pumpkin pie spice |
1/2 cup chopped walnuts |
Directions:
1. Position oven rack in center of oven.
2. Preheat oven to 400*F.
3. Place foil muffin cups in a 12-cup muffin pan; or spray muffin pan with cooking spray. Note: Do not use paper muffin cups; muffins will stick.
4. Cream egg and sugar with electric mixer until thickened, about 3 minutes.
5. Stir in pumpkin, vanilla, and milk until well-mixed.
6. Gently stir in flour, baking soda, baking powder, salt, and spices until combined.
7. Do not over-mix.
8. Stir in walnuts.
9. Drop batter into prepared muffin pan, filling cups about 3/4 full.
10. Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.
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