Wednesday, October 19, 2011

Pumpkin Spice Muffins

Pumpkin Spice Lattes. Pumpkin Spice Candles. Pumkin Spice Latte scented candles. Fall is here, and we can find pumpkin colored, pumpkin scented, and pumpkin flavored everything. This is one of my favorites, and I only make them once a year. It's like a little "Welcome to Fall" present to myself. And as much as I would like to eat all 18 myself, my jeans would disagree, so I spread the pumpkin spice love to my friends, family, and co-workers.

Pumpkin Spice Muffins


  • 2 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1 cup canned pumpkin
  • 3/4 cup fat-free sour cream
  • 1/3 cup fat-free milk
  • 1/4 cup applesauce (can also use vegetable oil)
  • 1 tsp. vanilla extract
  • 1 large egg
  • 1 large egg white
  • 1 tbsp. granulated sugar
  • 1 1/2 tsp. brown sugar
Preheat oven to 375 degrees F.

Combine flour, 1 cup sugar, paking powder, paking soda, cinnamon, and salt in a medium bowl. Stir well with a whisk. Make a well in the center of the mixture.

Combine pumpkin, sour cream, milk, applesauce, vanilla, egg, and egg white. Add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray, or filled with muffin liners.

Combine 1 tbsp. granulated sugar and brown sugar; sprinkle over muffins. 

Bake for 25 minutes. Remove muffins from pan immediately. Cool on a wire rack.

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