Skinny Pumpkin Muffins
Author: 
 
Adapted from recipe by Dorie Greenspan 1-2-3 Bake™ Compared to the original recipe made with butter and brown sugar, our version has 30 fewer calories per muffin (190 versus 220 calories) and 0 cholesterol.
Ingredients
  • 2 C flour
  • 2 tsp baking powder
  • ¾ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 8 Tbsp Rich & Creamy MELT Organic or MELT Organic Buttery Sticks
  • ½ C brown sugar*
  • 2 large eggs
  • ¾ C pumpkin puree
  • ¼ C milk
  • Sunflower seeds, optional
  • *substitute your favorite natural sweetener for a lighter version.
Instructions
  1. Preheat oven to 400°. Line muffin pan with cups.
  2. Sift dry ingredients together.
  3. Beat MELT until creamy, and add brown sugar.
  4. Add eggs one at a time beating well.
  5. Gently fold in pumpkin puree and milk.
  6. Add flour mixture and blend into batter. Divide batter among 12 muffin cups.
  7. Sprinkle with sunflower seeds.
  8. Bake at 400° until puffed, about 25 minutes.

Recipe Categories: Breads, Desserts, and Rich & Creamy MELT Organic Recipes.
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