Light Pumpkin Muffins Recipe

Name: Light Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup canned pumpkin; 3/4 cup nonfat sour cream; 1/3 cup nonfat milk; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 large egg; 1 large egg white; cooking spray; 1 tablespoon granulated sugar; 1 1/2 teaspoons brown sugar

Servings: persons

2 3/4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
3/4 cup nonfat sour cream
1/3 cup nonfat milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg
1 large egg white
cooking spray
1 tablespoon granulated sugar
1 1/2 teaspoons brown sugar

1
Preheat oven to 375u00b0.
2
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
3
Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
4
Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
5
Bake at 375u00b0 for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

829

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 3/4 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, and more.

Yes, Light Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Light Pumpkin Muffins

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