Fall Pumpkin Muffins

By Anne Wilfong, R.D., L.D. – November 17, 2012

Looking for a quick recipe? These Fall Pumpkin Muffins are a delicious and great treat to bake with your children and share with others during the holidays.

What You Need

1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup plus 2 tablespoons brown sugar
1/4 cup canola oil
1 1/2 cup pumpkin puree
2 eggs

Streusel Topping:

3 tablespoons whole oats
3 tablespoons brown sugar
2 tablespoons whole wheat pastry flour
1/4 teaspoon cinnamon
1 tablespoon butter, softened

How You Make It

  • Preheat oven to 350 degrees.
  • Line muffin pan with cupcake liners.
  • For the streusel topping: In a small bowl, combine the oats, sugar, pastry flour, cinnamon, and butter. Using a fork, stir until well combined.
  • In large bowl, combine flour, baking powder, salt, spices, and sugar. Stir to mix.
  • In a separate bowl, whisk together the canola oil, pumpkin puree, and eggs.
  • Add the pumpkin mixture to the flour mixture and stir until just combined.
  • Drop the mixture into the muffin liners and top with streusel topping.
  • Bake for approximately 20-25 minutes or until tester comes out clean.

Serving Size: 1 Muffin
Calories 190
Fat 7 g
Protein 3 g
Carbohydrate 30 g
Fiber 4 g
Sodium 200 mg

Price per serving: $0.58

This recipe is brought to you by Whole Foods Market.


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