Pumpkin Muffins
Thank you again everyone for the Top 9 for my Spicy Asian Chicken Noodle Soup!! WOW! I am so happy that you all think my stuff is good enough to buzz. Made my day! Really 😀
I cannot tell you how glad I am that it is Friday today! I have had a hellish week. I just started a new job in the past 2 weeks, which is good because I get paid more, haha, but bad because I have WAY more work. I am still in that adjustment phase where it is new. I am sure some of you know how that goes.
On a lighter note, I get to see one of my old co-workers tomorrow in Mystic, Connecticut. John and I were pretty much inseparable for almost 2 years. He is such a good friend and is always good for a laugh. We have kept in touch but I haven’t seen him for a few years now, I think it has been almost 2 1/2 years since I have seen him last. Needless to say I am very excited to see him!
This recipe I am sharing with you today is another pumpkin recipe. I know I know, you have probably seen a bazillion pumpkin recipes coming from food bloggers, but it is that time of year. Personally, I can’t get too much of pumpkin things (except for pumpkin pie – ick!! please don’t hate me haha). I love the spices that go with pumpkin and I just think it is a perfect way to celebrate the leaves changing. I hope you all enjoy this recipe as much as I did!
Ingredients for Muffins:
- 1 3/4 cup whole wheat flour
- 3/4 cup white sugar
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 3/4 cup fat-free sour cream
- 1/3 cup skim milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- Cooking Spray
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons brown sugar
Preheat oven to 375º
Combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir with a whisk and make a well into the center.
In a separate bowl add pumpkin, sour cream, milk, oil, egg, and egg white. Whisk together until combined. Add to the flour mixture. Stirring until just moist.
Spoon batter into a muffin pan that has been sprayed with cooking spray. Combine the 1 tablespoon sugar and brown sugar and sprinkle over muffins.
Bake for 18 minutes or until muffins spring back when touched lightly in the center. Remove from pans immediately and let cool on a wire rack.
Calorie 164, Fat 3.5g
I hope you all have a fabulous weekend and thank you so much again for the Top 9! Cheers!
27 Comments
alternative eating
Yes, It is that time of year:) And this year around I will try to make something with pumpkin, maybe these ones:) Pumpkin in a new thing for me:) 🙂
Peggy
I can’t get enough of all the pumpkin goodies! These muffins sounds like the perfect way to start the day =)
Cassie l Bake Your Day
No such thing as too much pumpkin, Raven, keep ’em coming! I have had my fair share too! 🙂 They look so moist and I love the sugar sprinkles on top, delicious!
Kelly
Mmm I just can’t seem to get enough of pumpkin recipes lately and these look delicious!! Printing this recipe out now! 🙂
Nava Krishnan
I can’t get enough of pumpkin and this muffins are one of those, nice and lovely.
Jen at The Three Little Piglets
Congrats on the top 9! And I’m sure work will settle down a little once you get used to it. At least you have a good friend there to make you laugh while you’re working hard.
Liz
These look fabulous!!! I usually have a stash of pumpkin bread in our freezer in the fall, so maybe next up will be muffins instead~
Linda
Big congrats on Top 9 for your soup! And here, what lovely fall flavors. Bring on fall!
Dionne Baldwin
Sweetie Pie, your posts are ALWAYS good enough to buzz you just happened to make the Top 9 on that one. Congrats! I’m not surprised, but I am excited for you! I hope things get less hellish for you, really. And for the record, I can’t get enough pumpkin recipes. There are subtle differences to every recipe and I can make whichever I am in the mood for. Gotta try these! Sending some Friday Aloha to you girl…
Tina@flourtrader
I am all out of muffins here so I do need to make some morning treats to have with my coffee. This recipe looks like a good one and I love the big rise on these. Yum. Have a great weekend!
The Elegant Eggplant
SOOO excited its pumpkin season!! FINALLY!!! These look great.
Jackie
This reminds me: Add pumpkin to the shopping list.
These look deliciousness
claire @ the realistic nutritionist
You can’t go wrong with a pumpkin muffin, esp. with a bit of melty butter!!
janet@fromcupcakestocaviar
Oooo, another pumpkin recipe to print out! Yay!! these sound fantastic and I love that they use lower fat ingredients. Now to go hunt down my 5 gazillion cans of pumpkin
Kita
“Pumpkin-mufa-licious”
This is what happens when I let Handsome post comments. 😉 These do look great.
Ann
Delicious! I bet the sour cream made these beautifully moist! Congratulations on Top 9 with your soup – it was well deserved!
Elyse @The Cultural Dish
Your posts are always worth a buzz! Making pumpkin muffins is on my list of things to do and I love how yours came out! Thanks for sharing!
Christine
I’d like a muffin with a cup of coffee. 🙂
Ali
Wow, the muffins are adorable so appealing, really inspiring post. Thanks for sharing 🙂
Cheryl and Adam @ pictureperfectmeals.com
One of the many great things about fall is the abundance of pumpkin recipes from soups to muffins, to pasta. Like you we can;t get enough pumpkin at this time of year – and then we’re glad not to eat it for another 11 months! This will make a great addition to our weekend breakfasts, thanks!
Megan @ Pip and Ebby
There’s no such thing as too many pumpkin recipes this time of year! These look delicious!
Good luck with the job adjustment. I definitely know how that goes. Focus on the positive aspects and things will calm down eventually.
Thanks for sharing the delicious recipe!
Tes
Oh I am going to make this very soon 🙂 It’s the season we adore pumpkin 🙂
Sandra
Healthy and yummy is a great combination. These are on the must try list and Congrats on your Top 9 entry!
colleen
These looked so amazing when I saw them on Foodbuzz this afternoon that I had to make them tonight. One question, you list sugar in the directions for the batter but not in your ingredient list. How much did you use? I ended up using 1/2 cup but I think I could have put in more.
RavieNomNoms
Oh my, how silly am I to forget that!! I used 3/4 cup. So sorry for the mix up! How were they??
colleen
They were good, defnitely could have used that extra 1/4 cup for some sweetness, but a good moist muffin with a nice crumb. Thanks for sharing!
Baker Street
Yum! Yum! Yum! Absolutely love these!