The Best Lower-Sugar Pumpkin Muffins
These perfectly spicy pumpkin muffins taste like fall, and are a snap to make! They call for a full can of pumpkin, so they're convenient, and don't leave you with leftover pumpkin.
Prep Time10 minutes mins
Cook Time22 minutes mins
Servings: 12
Calories: 139kcal
Author: Anna Chesley
- 1 eggs
- 1 can cooked pumpkin puree
- ½ cup brown sugar
- 2¼ cups einkorn flour, or all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon salt
- 2 teaspoon baking powder
Prehead oven to 325° F. Thoroughly grease muffin tin. (This recipe makes 12 standard sized muffins, or 6 jumbo muffins)
Dump ALL ingredients into a stand mixer, in the order listed. Mix on low speed until throroughly mixed. To mix by hand: Add wet ingredients to a large mixing bowl, and beat well. Add dry ingredients to a small mixing bowl, and stir until well blended. Add dry mixture to wet mixture, and stir until well mixed. Spoon batter into muffin tins.
Bake for 22-25 minutes, or until centers are just set and edges are becoming golden brown. (30-35 minutes for jumbo sized muffins)
Let cool slightly, and serve.
Serving: 1Muffin | Calories: 139kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 35mg | Potassium: 185mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5532IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg