Bigfatmomma's Better-for-you Pumpkin Muffins
Ready In: 22 mins
Yields: 12-14 muffins
Ingredients
- 1⁄2 cup butter, room temperature
- 3⁄4 cup sucanat or 3⁄4 cup dark brown sugar, firmly packed
- 1⁄3 cup molasses
- 1 egg, room temperature
- 1 cup canned pumpkin
- 1 3⁄4 cups whole wheat pastry flour
- 1⁄4 teaspoon salt
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon clove
- 1 teaspoon nutmeg
- 1⁄4 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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