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Pumpkin Muffins

Well, we’ve made it. The costumes are packed away for another year, and the pumpkin carving knives are stashed in the back corner of the silverware drawer. Halloween is over, but the pumpkins remain – waiting to be turned into pies and other baked goods for the holiday season like these muffins. They’re lower in calories than all the candy I consumed over the past weekend (Almond Joys are so good). These are really good cut in half, with a little bit of cream cheese on each side.

Mix together in a large bowl:

  • 2 cups all purpose flour (I used 1/2 whole wheat)
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

In another bowl mix together:

  • 1 cup cooked or canned pumpkin
  • 2 large eggs
  • 1 cup milk (I used 2%)
  • 2/3 cup sugar
  • 1/4 cup butter (about half a stick)
  • 1 teaspoon vanilla extract

Preheat the oven to 400 degrees. Grease a 12-muffin pan (or use liners). Add the wet mixture to the dry ingredients and stir until combined (do not over mix – the batter should be a little lumpy). Divide the batter into the muffin pan (an ice cream scoop works well for this). Bake about 15-17 minutes and cool for 5 minutes before removing from the pan.

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