Pumpkin Spice Muffins

Pumpkin Spice Muffins

118

"If you like a moist, sweet muffin rich with cinnamon and nutmeg, then look no further. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association."

Ingredients

{{adjustedServings}} servings 97 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
  2. In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
  3. Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

118
  1. 132 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I do not understand how others had a hard time with this recipe. If you follow it exactly as written it works GREAT. Thanks again Robin for a wonderful recipe! I may try adding 2/3 cup of rais...

it's hard to tell when these muffins are done, because the center is still very wet when the top is nice and brown. Mine did not rise well at all, and the centers were almost mushy. Still, ...

I would use less nutmeg next time. My husband and I thought they were pretty good, but our kids devoured them - especially when I topped them with peanutbutter. We avoid sugar so we substitu...