SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Muffins

Yield: 12 muffins
Prep 20 mins Bake 400°F 15 mins
Pumpkin Muffins
Ingredients
  •  Nonstick spray coating
  • 1 1/3  cups  all-purpose flour
  • 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
  • 1/2  teaspoon  finely shredded orange peel
  • 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)
  • cal. (kcal) 134,
  • Fat, total (g) 4,
  • chol. (mg) 36,
  • sat. fat (g) 1,
  • carb. (g) 22,
  • fiber (g) 2,
  • pro. (g) 4,
  • vit. A (IU) 2284,
  • vit. C (mg) 4,
  • sodium (mg) 204,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Starch () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe