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 min
  • Total Time 45 min
  • Servings 24

Ingredients

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
,
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
),
Sodium
190mg
190%;
Total Carbohydrate
24g
24%
(Dietary Fiber
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.