Pumpkin Spice Muffins
This morning I woke up, inspired to make a warm, tender muffin filled with the flavor of fall. My house was filled with the aroma of cinnamon, nutmeg and pumpkin. You would have thought that there was a pie in the oven waiting for Thanksgiving dinner. However, the best part was the muffin. It were crisp on the outside and moist on the inside yet still light enough to not feel so heavy for a busy weekend breakfast.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2-¼ cups All-purpose Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- ¼ teaspoons Salt
- 1-½ teaspoon Cinnamon
- ½ teaspoons Ground Nutmeg
- ½ cups Skim Milk
- 1 teaspoon Vanilla Extract
- ½ cups Sugar
- ½ cups Brown Sugar
- 1 cup Pure Pumpkin Puree
- 2 Eggs