Pumpkin Muffins

Pumpkin Muffins

12 servings
Preparation 10 min
Cooking 1 h 25 min

190 calories per serving 


Ingredients

2 cups white flour (all purpose)   260 g
2 tsp baking powder   5 g
1 tsp ground cinnamon   3 g
1/2 tsp gingerroot, grated   2 g
1 pinch nutmeg    
1 pinch salt   0.4 g
2 eggs size large    
1/2 cup sugar   110 g
1/3 cup canola oil   85 mL
1/2 cup milk, partly skimmed, 2%   125 mL
1 1/2 cup pumpkin, puréed   340 g

Before you start

A blender or food processor and a hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Place 12 large paper muffin cups in a 12 cup muffin pan.
  2. Put the pumpkin, whole, on a baking sheet and bake for about 1 h until soft. Let it cool down, remove the seeds, carve out the pulp then purée it in a food processor . Take the required quantity and put the rest in the refrigerator or in the freezer for future use in another recipe.
  3. In a bowl, combine the flour, baking powder, cinnamon, grated ginger, nutmeg, and salt. Set aside.
  4. In a large mixing bowl, beat together the eggs and sugar in a large bowl, using a mixer until the mixture becomes thick and pale, about 4 min. Gradually stir in the oil then the milk, alternating with the flour mixture. Mix until homogeneous, then gently fold in the pumpkin purée using a spatula.
  5. Using an ice cream scoop, spoon the batter into the prepared muffin cups.
  6. Bake in the middle of the oven for about 25-30 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take the pan out of the oven, then put each of the paper lined muffins on a rack to cool. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (80g)

Amount

% DV*

* DV = Daily Value

Calories

190

Fat

8 g

12 %

Saturated 1 g
+ Trans 0.2 g

5 %

Cholesterol

40 mg

Sodium

70 mg

3 %

Carbohydrate

27 g

9 %

Fibre

1 g

4 %

Sugars

10 g

Protein

4 g

Vitamin A

15 %

Vitamin C

2 %

Calcium

6 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: 1 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Calcium, Iron, Manganese, Niacin, Omega-3, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K
Good source of :
Folacin, Selenium, Vitamin A
Diet-related health claims :
Artery-healthy, Heart-healthy

More info


This recipe is in the following categories: Breakfasts | Desserts | Snacks | Artery-healthy | Halal | Heart-healthy | Kosher | Low Saturated Fat | Low Sodium | Source of Omega-3 | Vegetarian | Bake

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