LOWFAT CHOCOLATE MUFFINS RECIPES

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PUMPKIN MUFFINS RECIPE | ELLIE KRIEGER | FOOD NETWORK



Pumpkin Muffins Recipe | Ellie Krieger | Food Network image

Bake Ellie Krieger's healthy Pumpkin Muffins recipe from Food Network with canned pumpkin for a moist treat enriched with molasses and brown sugar.

Provided by Ellie Krieger

Categories     dessert

Total Time 1 hours 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 12 muffins

Number Of Ingredients 17

Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1/4 cup raw, unsalted pumpkin seeds

Steps:

  • Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
  • In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
  • In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
  • Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
  • Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

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