Eliza, founder of Mimi Soup Spoon despatched this yummy pumpkin muffin recipe. Pumpkin is loaded with Vitamin A and beta carotene and minimal in fat. Hooray- a lot more pumpkin pie for every person way too then!
PUMPKIN MUFFIN RECIPE
Generate: 24 mini muffins or 12 normal muffins
1½ cups all-purpose flour
¾ cup sugar
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon cloves
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
¼ cup oil
1/4 cup water
2 eggs, a bit overwhelmed
¾ cup canned pumpkin
½ cup raisins (plumped) (optional)
Preheat in excess of to 400o.
Line muffin tins.
In a significant bowl, incorporate flour, sugar, baking powder, baking soda, and spices. In a individual bowl, blend oil, drinking water, eggs, pumpkin, and optional raisins.
Increase the damp combination to the dry components. Add pumped raisins, if working with. Stir right up until moistened. Spoon the batter into the geared up tins. Bake at 400o for 11 minutes for mini muffins, 17 minutes for normal muffins. Amazing on a wire rack for 10 minutes
Nourishment Facts (1 mini muffin):
Calories 90, Complete Extra fat 2.5g, Saturated Body fat 0g, Cholesterol 0mg, Sodium 110mg, Carbohydrate 15g, Fiber <1g, Sugar 8g, Protein 1g, Vitamin A 35%, Vitamin C 0%, Calcium 0%, Iron 4%
Nutrition Information (1 standard muffin):
Calories 170, Total Fat 4.5g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 220mg, Carbohydrate 31g, Fiber 1g, Sugar 17g, Protein 3g, Vitamin A 70%, Vitamin C 0%, Calcium 4%, Iron 6%