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Ingredients
| all-purpose flour (unsifted): 1/3 cup |
| buckwheat flour: 3/4 cup |
| granulated sugar: 1/3 cup |
| baking powder: 1/2 cup |
| ground cinnamon: 1 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| eggs: 2 |
| pumpkins (cut into 1" cubes): 1 cup |
| whole milk: 1/2 cup |
| olive oil: 2 tsp |
| orange peel: 1/2 tsp |
| orange juice: 1 cup |
Pumpkin Muffins
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
12 serving(s)
Tags
1. Spray twelve 2-1/2-inch muffin cups with nonstick coating; set pan aside. In a medium bowl combine the all-purpose flour, buckwheat flour, sugar plus sugar substitute or the sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
2. In another bowl combine the eggs, pumpkin, milk, oil, orange peel, and orange juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
3. Spoon batter into the prepared muffin cups, dividing the batter evenly. Bake in a 400 degree F oven for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
Note: Using the 1/3 cup sugar option: 141 calories and 24 g carbohydrate.