Here we are almost at the end of January. By now, you may be starting to miss the pumpkin spice latte’s you were mainlining during the fall. Well, you don’t have to wait until next Fall to have a little pumpkin in your life again. Go ahead and break the rules with these delicious muffins.
Pumpkin Muffins Recipe
- ¼ cup butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 15 oz. can of pumpkin
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅛ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1½ cups all-purpose flour
- ⅛ cup pumpkin seeds (optional)
- Preheat oven to 350°F.
- Lightly grease large muffin pan with cooking spray.
- In a large mixing bowl cream together softened butter, sugar, brown sugar, egg and pumpkin until smooth.
- In a separate large mixing bowl combine flour, salt, cinnamon, ginger, nutmeg and baking soda and whisk together until thoroughly mixed.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Spoon equal amounts of the batter into each section of the muffin pan until about ⅔ to ¾ filled.
- Top each section of muffin batter with 5-10 pumpkin seeds (if desired).
- Bake in the oven for 20-25 minutes until toothpick comes out cleanly.
While the seed topping for these muffins is completely optional, keep in mind that they only add about 7 calories per muffin and the seeds contain fiber, potassium and vitamin A among other nutrients. They also add a gratifying crunch.
On top of that, they are a source of tryptophan, which is needed by your body to produce serotonin. Serotonin balances mood. Oscar Wilde once said: “At the present moment I am eating muffins because I am unhappy. Besides, I am particularly fond of muffins.” If he was eating these muffins I’m sure he wouldn’t be feeling unhappy for very long.
Calories Per Serving: 216