Pumpkin Muffins – a great treat for these Fall mornings!

• 2 3/4 cups all-purpose flour (I used whole wheat)
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup canned pumpkin (I made my own pumpkin puree)
• 3/4 cup fat-free sour cream (I used greek yogurt, because I was out of sour cream)
• 1/3 cup fat-free milk (I used 2%)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg white (I just used a total of two whole eggs)
• Cooking spray
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons brown sugar

Directions:

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.

Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.

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

Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool.

I made these muffins yesterday morning and they are literally all gone already. As noted, I made a few changes to the ingredients, and they still came out beautifully. I guess the recipe is meant to be lower fat, but I don’t even keep such things as fat-free sour cream or nonfat milk in my house, LOL! And the healthy whole wheat I added makes up for all the extra fat, right?

One thing I would change is when you add the sugar mixture on the top. The first batch I put in the oven (shown in the above picture) I actually forgot to add the sugar on the top until they’d already been in there for 7 or 8 minutes. On the second batch I put it on before I put them in the oven, like the recipe says, and it all just melted right into the batter and wasn’t nearly as pretty.

So if you let them bake for several minutes first and then add the sugar, they come out much prettier!

Get your self a big ol’ mug of tea and snuggle down on the couch with a couple of these for a great fall treat!

Thanks, Christyn, for another delicious submission!

Fun with Food Friday is expanding! I have two co-hosts cooking along with me this Friday!

Visit Andersons Angels for Tomato Basil Soup, and Little BGCG for Pumpkin Cheesecake Bites!

Tagged as: autumn, recipes, whole grains