- 18 muffins
- 10 min
- 25 min
Submitted by Barbara Day, M.S., R.D.
- 3 cups all-purpose flour
- 1 stick unsalted butter, softened
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup brown sugar, packed
- 4 large eggs, beaten
- 1 solid-pack pumpkin 15-ounce can
- 1 cup walnuts, chopped, halves or pieces (can substitute pecans)
Here’s an easy recipe using two of my favorite foods: pumpkin & walnuts. Pumpkin is high in vitamin A and walnuts are high in omega-3 fatty acids. You can added chocolate chips if you must but I think these muffins are great just the way they are!
Per Serving: 236 calories, 5 grams protein, 11 grams of fat, 31 grams of CHO, 2 grams of dietary fiber, 171 mg sodium.
Preheat over to 375 degrees. Spray muffin pans with non-stick cooking spay or line with paper cupcake liners. Combine first 6 ingredients in a medium bowl and set aside. Beat butter with brown sugar on high speed until fluffy, about 2 minutes. Scrape sides. Gradually beat in eggs. Then reduce speed to low and add the pumpkin. Scrape down sides. Beat in flour mixture 1/3 at a time to ensure smooth texture. Scrape down sides before adding the next batch. Mix until smooth. Stir in walnuts. Fill muffin pans evenly. Bake for about 25 minutes or until toothpick inserted into the center comes out clean. Cool in the pan for about 10 minutes before putting on a wire rack to completely cool.
*You can add a cup of chocolate chips when you add the walnuts if desired.
1 stick unsalted butter
1 cup brown sugar
1 solid-pack pumpkin 15-ounce can
Barbara Day, M.S., R.D., is a registered dietitian with a Master’s Degree in clinical nutrition. The former publisher of Kentuckiana HealthFitness Magazine, Kentuckiana Healthy Woman magazine and radio show host of Health News You Can Use, Barbara has over 44 years of experience in promoting healthy lifestyles to consumers. Barbara worked as Nutrition Consultant to the Navy SEALs (8 years) and the University of Louisville Athletic Department (10 years). Barbara currently writes a weekly nutrition column for the Southeast Outlook. Barbara is a runner, cyclist, hiker, a mother and grandmother to 13 grandchildren.