Friday, March 26, 2010

Our Favorite Pumpkin Muffins

We love this recipe from Pamela Smith’s Healthy Living Cookbook—lower fat and sugar and still delicious. One can of pumpkin makes about 3 recipes. This batch is shorter and denser because I didn't have whole-wheat PASTRY flour. In that case, I usually use only half whole wheat, but didn't feel like dragging out two canisters of flour this time!

2 cups whole-wheat pastry flour
3 Tbsp. packed brown sugar
1 tsp. cinnamon
1 tsp. pumpkin pie spice
¼ tsp. salt
½ tsp. baking soda
2 tsp. baking powder
2/3 cup canned pumpkin
1 cup evaporated skim milk
3 Tbsp. canola oil
2 Tbsp. honey
2 egg whites (or ¼ cup egg substitute)

Preheat oven to 400 degrees.
Spray the bottoms of 12-well muffin tin with cooking spray
or line with paper baking cups.
Mix flour, sugar, spices, salt, baking soda and baking powder in a bowl. In another bowl whisk together remaining ingredients. Add pumpkin mixture to
dry ingredients and stir until just moistened.
Divide batter evenly among muffin cups, each about 2/3rds full. Bake 20 to 25 minutes until golden brown. (We found 15 to 20 minutes to be the right time) About 146 calories per muffin.
Hope you enjoy them as much as we do!


  1. Yummy ~ I *love* muffins! AND pumpkin muffins are so good...and good for you! :) I recently found out/discovered whole wheat pastry flour and it is my new best friend in the kitchen. How fun to go totally whole grain and still have the ability to do those finer things that previously required white/all purpose! Very exciting ~ at least it is for me! LOL!

    Hope you are having a good week!

  2. Yeah, another muffin lover! They're a nice treat for breakfast, aren't they? Especially healthy ones.

    Hope you are doing well also!

  3. This looks like a delicious recipe! Thanks for sharing!

    Blessings to you,

  4. Sharon,

    Thanks for visiting! You're welcome, and I hope you enjoy it as much as we do.