Pumpkin Muffins
Time needed
20 min
preparation
+
15 min
cooking
Serving Size / Yield
12
Ingredients
- nonstick spray-coating
- 1 1/3 C. all-purpose flour
- 3/4 C. buckwheat flour
- 1/4 C. sugar plus 2 packets sugar substitute or 1/3 C. sugar
- 1 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 slightly beaten eggs
- 1 C. canned pumpkin
- 1/2 C. fat-free milk
- 2 Tbs. cooking oil
- 1/2 tsp. finely shredded orange peel
- 1/4 C. orange juice
Directions
Spray twelve 2 1/2-inch muffin cups with nonstick coating; set pan aside. In a medium bowl, combine the all-purpose flour, buckwheat flour, sugar plus sugar substitute, baking powder, cinnamon, baking soda and salt. Make a well in the center of the flour mixture; set aside.
In another bowl, combine the eggs, pumpkin, milk, oil, orange peel and orange juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into the prepared muffin cups, dividing the batter evenly. Bake at 400 degrees for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
