Bigfatmomma's Better-for-you Pumpkin Muffins
photo by Bobbiann
- Ready In:
- 22mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
- 118.29 ml butter, room temperature
- 177.44 ml sucanat or 177.44 ml dark brown sugar, firmly packed
- 78.78 ml molasses
- 1 egg, room temperature
- 236.59 ml canned pumpkin
- 414.03 ml whole wheat pastry flour
- 1.23 ml salt
- 4.92 ml baking soda
- 7.39 ml cinnamon
- 1.23 ml clove
- 4.92 ml nutmeg
- 0 raisins
directions
- Preheat oven to 400 degrees.
- Grease muffin tin, or line with paper liners.
- With an electric mixer, cream butter until soft.
- Add sucanat and molasses, and beat until light and fluffy.
- Add egg and pumpkin, stir until well blended.
- Sift flour, salt, soda, cinnamon, cloves and nutmeg into the butter mixture, and fold in, being careful not to overmix.
- Gently fold in raisins.
- Spoon equal amounts into muffin tin.
- Bake until the tops spring back when lightly touched, about 12-15 minutes.
- Let cool in pan 3 minutes before moving to cooling rack.
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RECIPE SUBMITTED BY
BigFatMomma
Manassas, 86
<p>I am a wife, mother and student (all at the same time, of course), and trying to get back to cooking healthy, tasty meals that are quick and affordable.</p>