Kathy'S Pumpkin Muffins
Savory pumpkin muffins infused with warm spices and sweet raisins, perfect for breakfast or snack, appealing to those who enjoy hearty, flavorful baked treats.
Ingredients
Instructions
- Mix all dry ingredients together in a bowl.
- Mix all other ingredients in a separate bowl.
- Combine the dry and wet ingredients and blend until well mixed.
- Grease muffin tins or line with baking cups.
- Divide the batter evenly among muffin cups.
- Bake at 425°F for 17 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a healthier option, consider substituting half of the oat bran with whole wheat flour. You can also replace the brown sugar with maple syrup or honey for added flavor. If you’re out of raisins, dried cranberries or chopped nuts can provide a nice texture. Ensure the canned pumpkin is pure and not pumpkin pie filling to avoid unwanted spices.
Serving Suggestions
These muffins are perfect for breakfast or as a snack. Serve them warm with a dollop of cream cheese or your favorite nut butter. They pair beautifully with Bea'S Party Punch for a delightful brunch. For a more indulgent treat, enjoy them alongside a scoop of vanilla ice cream or with a side of yogurt.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to two days. For longer storage, freeze them in a freezer-safe bag or container for up to three months. To reheat, simply microwave for about 20-30 seconds or warm them in an oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Kathy'S Pumpkin Muffins contains roughly 163 calories, with 6g protein, 26g carbohydrates, and 5g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of vitamin A and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree the pumpkin beforehand, as it should have a similar consistency to canned pumpkin. One cup of cooked and pureed fresh pumpkin will substitute well for the 1/2 cup of canned pumpkin in this recipe.
What can I substitute for the egg whites?
If you're looking for an egg white substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). These alternatives will help bind the ingredients together while keeping the muffins moist.
How can I make these muffins gluten-free?
To make these muffins gluten-free, simply substitute the oat bran with a gluten-free flour blend. You can also use almond flour or a combination of gluten-free flours to achieve the desired texture. Just be sure to check that all other ingredients are gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).