Pumpkin Muffins

8 Reviews
71% would make this recipe again

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Ingredients

2 cups white flour (all purpose) 260 g
2 tsp baking powder 5 g
1 tsp ground cinnamon 3 g
1/2 tsp gingerroot, grated 2 g
1 pinch nutmeg
1 pinch salt 0.2 g
2 eggs size large
1/2 cup sugar 110 g
1/3 cup canola oil 85 mL
1/2 cup milk, partly skimmed, 2% 125 mL
1 1/2 cup pumpkin, puréed 340 g

Before you start

A blender or food processor and a hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Place 12 large paper muffin cups in a 12 cup muffin pan.
  2. Put the pumpkin, whole, on a baking sheet and bake for about 1 h until soft. Let it cool down, remove the seeds, carve out the pulp then purée it in a food processor . Take the required quantity and put the rest in the refrigerator or in the freezer for future use in another recipe.
  3. In a bowl, combine the flour, baking powder, cinnamon, grated ginger, nutmeg, and salt. Set aside.
  4. In a large mixing bowl, beat together the eggs and sugar in a large bowl, using a mixer until the mixture becomes thick and pale, about 4 min. Gradually stir in the oil then the milk, alternating with the flour mixture. Mix until homogeneous, then gently fold in the pumpkin purée using a spatula.
  5. Using an ice cream scoop, spoon the batter into the prepared muffin cups.
  6. Bake in the middle of the oven for about 25-30 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take the pan out of the oven, then put each of the paper lined muffins on a rack to cool. Serve.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

190

Fat

8 g

12 %

Saturated 0.9 g
+ Trans 0.2 g

5 %

Cholesterol

40 mg

Sodium

70 mg

3 %

Carbohydrate

27 g

9 %

Fibre

1 g

4 %

Sugars

10 g

Net Carbs

26 g

Protein

4 g

Vitamin A

17 %

Vitamin C

2 %

Calcium

5 %

Iron

10 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Good source of  :
Folacin, Selenium, Vitamin A
Source of  :
Calcium, Iron, Manganese, Niacin, Omega-3, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 0
Milk and Alternatives 0
Meat and Alternatives 0
Fats 1 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

8 Reviews (6 with rating only) 71% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
october 28, 2013 | I would make this recipe again

Very nice seasonal recipe. I used 2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger and nutmeg, and I made them with whole white flour and brown sugar. 1/2 a cup of sugar was just enough; they were not too sweet like some muffins can be. You needed quite a light hand with the flour mixing so as not to knock all the air out of the eggs, but it was a very fluffy batter! I will add this recipe to my annual autumn baking. ^_^

Useful 4
november 06, 2013 | I would make this recipe again

Super bon quoique j'ai modifié la recette. Au lieu de l'huile j'ai mis de la purée de bananes.

Useful 0

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