These delicious pumpkin muffins made with canned pumpkin puree were on Saturday’s baking class menu.
Skinny on Pumpkin Muffins
The recipe, which I modified to make more Weight Watchers friendly, is from Baking: From My Home to Yours by Dorie Greenspan. They are based on the pumpkin muffins made by Sarabeth Levine, that Dorie believes should be the benchmark for pumpkin muffins everywhere.
These pumpkin muffins turned out perfectly – moist and tender, not too sweet, with a gentle spiciness and a beautiful golden-orange color – just as Dorie described.
Because it seemed appropriate and both ingredients were in the pantry, I added a sprinkling of pumpkin seeds to the sunflower seeds and a handful of dried cranberries with the golden raisins.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- Pinch ground allspice
- 1/4 cup unsalted butter at room temperature
- 3/4 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned un-sweetened pumpkin puree
- 3/4 cup low fat buttermilk
- 1/2 cup moist plump golden raisins, dried cranberries, or a combination
- 1/4 cup chopped pecans or walnuts
- 1/4 cup unsalted raw sunflower seeds pumpkin seeds, or a combination for topping
- Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray a 12-cup regular-size muffin pan or place paper liners in the muffin cups.
- In a bowl, whisk together the flour, baking powder, baking soda, salt and spices and set it aside.
- In a large bowl, beat the butter with an electric mixer at medium speed until soft. Add the brown sugar and continue to beat until light and smooth. Add the eggs one at a time and then continue to beat for another minute after the eggs have been incorporated. Beat in the vanilla.
- Lower the mixer speed and mix in the pumpkin and buttermilk. With the mixer at low speed, add the flour mixture in a steady stream, beating only until they disappear. (To avoid over mixing, you can stop the machine early and stir any remaining dry ingredients into the batter using a rubber spatula.) Stir in the raisins and/or dried cranberries and nuts.
- Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds and/or pumpkin seeds over the top of each muffin.
- Bake for about 25 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool the muffins in the pan for 5 minutes, then carefully remove each muffin from its cup and transfer them to a rack to finish cooling.
Nutritional Estimates Per Serving (1 muffin): 216 calories, 6.9 g fat, 32.5 g carbs, 1.6 g fiber, 4.0 g protein and 6 Weight Watchers PointsPlus
Source: This pumpkin muffins recipe is modified from the wonderful cookbook, Baking: From My Home to Yours by Dorie Greenspan.
More Weight Watchers Friendly Pumpkin Recipes
*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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