Pumpkin Muffins

Add 1/2 cup of golden raisins if you want to add a little texture in these muffins.

Serves: 18Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 18

Ingredients

  • 2½ cups all-purpose flour
  • ½ cup Splenda brown sugar
  • 1 Tbsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. salt
  • 1 cup canned pumpkin pie filling
  • ¾ cup fat-free milk
  • 2 large eggs
  • 6 Tbsp. butter, melted

Directions

  • Preheat oven to 400°F. Prepare a muffin tin with cooking spray. Combine flour, Splenda brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl. Stir pumpkin filling, milk, eggs, and melted butter in a medium bowl. Add pumpkin mixture to flour mixture and mix until all ingredients are moistened.
  • Spoon into prepared muffin tin, filling each cup ⅔ full. Bake 15–20 minutes or until muffin tops are dark golden brown.

Recipe Information

Serves: 18

Ingredients

  • 2½ cups all-purpose flour
  • ½ cup Splenda brown sugar
  • 1 Tbsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. salt
  • 1 cup canned pumpkin pie filling
  • ¾ cup fat-free milk
  • 2 large eggs
  • 6 Tbsp. butter, melted

Directions

  • Preheat oven to 400°F. Prepare a muffin tin with cooking spray. Combine flour, Splenda brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl. Stir pumpkin filling, milk, eggs, and melted butter in a medium bowl. Add pumpkin mixture to flour mixture and mix until all ingredients are moistened.
  • Spoon into prepared muffin tin, filling each cup ⅔ full. Bake 15–20 minutes or until muffin tops are dark golden brown.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat4.5g
Saturated Fat2.5g
Cholesterol30mg
Sodium160mg
Total Carbohydrate24g
Dietary Fiber2g
Sugars6g
Protein3g