Pumpkin Muffins

Pumpkin Muffins

If you're looking for a change from regular muffins, this recipe is a great choice. These moist and nicely spiced ones feature Gold Medal® flour and canned pumpkin.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

24

servings

1 1/2
cups Gold Medal® whole wheat flour
1
cup Gold Medal® all-purpose flour
1 1/2
teaspoons baking soda
1 1/4
teaspoons kosher (coarse) salt
1 1/4
teaspoons ground cinnamon
1 1/8
teaspoons ground nutmeg
3/4
teaspoon ground cloves
1/2
teaspoon ground ginger
1 1/2
cups sugar
2/3
cup canola oil
1/2
cup water
3
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  2. In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
  3. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.
Makes 24 servings (1 muffin)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • Total Fat 7g
      • (Saturated Fat 1g,),
    • Sodium 190mg;
    • Total Carbohydrate 24g
      • (Dietary Fiber 2g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 1 Other Carbohydrate;
      • 1 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.