Moist And Tender Pumpkin Muffins

Name: Moist And Tender Pumpkin Muffins
Yield: Makes 12 muffins
Ingredients: 2 egg whites; 3 Tbsp (45 mL) vegetable oil; ⅔ cup (160 mL) buttermilk; 1½ tsp (7.5 mL) baking powder; ⅔ cup (160 mL) all-purpose flour; 1 cup (250 mL) whole wheat flour; ½ tsp (2 mL) salt; ½ tsp (2 mL) ground nutmeg; 1 tsp (5 mL) baking soda; ⅔ cup (160 mL) packed demerara or dark brown sugar; 1½ cups (375 mL) pure pumpkin purée; ¼ tsp (1 mL) ground allspice

Preparation info

Makes
12
muffins

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Pumpkin purée is a fantastic ingredient to use in low-fat and low-sugar baking. Outside of its nutritive benefits (it has alpha and beta carotene, vitamins C and E, potassium, and magnesium, and is high in fibre), pure pumpkin purée adds moisture and a natural sweetness to many recipes.

Ingredients

1 cup (250 mL) whole wheat flour
⅔ cup (160

Dessert
Vegetarian

Method

Preheat the oven to 375°F (190°C), and lightly grease or line a muffin tin with large paper liners.
Stir the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, nutmeg, and allspice in a large mixing bowl.
In a separate bo