Pumpkin Muffins

These healthful low-fat muffins are moist with the flavors of pumpkin, orange juice, and flavorful buckwheat.

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4 users rated this recipe an average rating of 4.0
Yields:
12 muffins
Prep:
20 mins
Bake:
15 mins 400°F
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Pumpkin Muffins

Ingredients
 
Nonstick spray coating
1 1/3
3/4
cup buckwheat flour
1/4
cup sugar plus 2 packets heat-stable sugar substitute, or 1/3 cup sugar
1 1/2
teaspoons baking powder
1
teaspoon ground cinnamon
1/2
teaspoon baking soda
1/2
teaspoon salt
2
slightly beaten eggs
1
cup canned pumpkin
1/2
cup fat-free milk
2
tablespoons cooking oil
1/4
cup orange juice

Directions

  1. Spray twelve 2-1/2-inch muffin cups with nonstick coating; set pan aside. In a medium bowl combine the all-purpose flour, buckwheat flour, sugar plus sugar substitute or the sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
  2. In another bowl combine the eggs, pumpkin, milk, oil, orange peel, and orange juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
  3. Spoon batter into the prepared muffin cups, dividing the batter evenly. Bake in a 400 degree F oven for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

From the Test Kitchen

Using the 1/3 cup sugar option: 141 calories and 24 g carbohydrate.

Nutrition Facts

(Pumpkin Muffins)
    Per serving:
  • 134 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 36 mg chol.,
  • 204 mg sodium,
  • 22 g carb.,
  • 2 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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