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Quick Pumpkin Muffins

Description

Pumpkin is one of the healthiest and easiest vegetables to use and nothing says for fall more than pumpkin. When made at home, muffins are the perfect portion for a treat. This recipe uses canned pumpkin to add moisture and texture without adding a lot of calories or fat. When using fresh pumpkin, blend the pumpkin with 1 cup of apple sauce before adding it to the mix. 

Servings: 18 mini-muffins
Prep time: 10 minutes

INGREDIENTS

  • 5 tbsp. butter, soft 
  • ⅓ cup brown sugar, packed 
  • 2 eggs 
  • ⅓ cup low-fat milk 
  • ⅓ cup honey 
  • 1 cup canned pumpkin 
  • 2 cups all-purpose flour 
  • 2 tsp. baking powder 
  • 1½ tsp. allspice 
  • ½ tsp. salt 
  • ⅓ cup raisins 

 

DIRECTIONS

  1. Place butter and brown sugar in a small bowl. Mix until creamy. Mixture should look a little bit like peanut butter. 
  2. Crack eggs into another small bowl. Add milk, honey and pumpkin. Mix well with a fork. Add the egg mixture to creamed butter and sugar and mix thoroughly. 
  3. In a separate medium-size bowl, combine flour, baking powder, allspice and salt. Stir with a fork to evenly distribute spices. Add flour mixture to creamed butter. Add raisins and stir gently until combined. Never overmix muffin batter! It makes muffins dry and tough. 
  4. Place cupcake liners into microwave-friendly baking collars. Fill about ⅔ full of batter. Microwave on MEDIUM HIGH for 3 minutes. Stick a toothpick or fork into one of the muffins to check if it's done (toothpick should come out clean). If middle is still raw, microwave on MEDIUM HIGH for another 10 to 20 seconds at a time until cooked through. It’s okay if tops are a little moist. They’ll dry while the muffins cool. Let cool before serving.