Whisk the four, baking powder, spices, and salt. Set
aside. Fit a regular muffin pan with liners. Preheat
over to 400 F.
Beat the butter until creamy, then beat in the
sugar. Add the eggs one at a time, beating well
after each. Gently fold in the pumpkin puree and the
milk. Add the flour mixture and blend into batter.
Divide the batter among the 12 muffin cups and
sprinkle with sunflower seeds. Bake until muffins
are puffed and a toothpick inserted in the center
comes out clean, about 25 minutes. Serve warm or at
room temperature.
Serves 12. Per muffin- 200 calories, 27 g carbs, 4g
protein, 55 mg cholesterol, 1g fiber, and 9g fat.
Serving
Suggestions
12
Originally Submitted
12/19/2010
0 Out of 5 from
0 reviews
You can add this Skinny Pumpkin Muffins recipe to your own private DesktopCookbook.
