Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.

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  • In a large bowl stir together all-purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt. Make a well in the center of flour mixture.

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  • In a small bowl combine egg, milk, and margarine; stir in pumpkin. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy).

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  • Spoon batter into prepared muffin cups, filling each about 2/3 full. Bake in a 375 degree F oven for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 12 muffins.

Nutrition Facts

104 calories; 3 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 18 mg cholesterol; 154 mg sodium. 93 mg potassium; 18 g carbohydrates; 1 g fiber; 4 g sugar; 3 g protein; 0 RE vitamin a; 2332 IU vitamin a; 1 mg vitamin c; 71 mg calcium; 1 mg iron;

Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
10/16/2013
I thought these were very good. I think that next time I may add craisins or dome chopped nuts. They are best ehen slightly warmed in the microwave.