Maple Pumpkin Muffins
Maple Pumpkin Muffins
Cook Time:
20 Minutes
Servings:
12
Shelf Life:
5 Days
Prep Time:
20 Minutes
Ingredients
1 c solid-pack pumpkin (not pie filling)
1/4 c pure maple syrup
1/4 c oil
1 egg
1/3 c low fat sour cream
1 1/4 c flour
1/4 c quick cooking rolled oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp pumpkin pie spice (or allspice) OR 1/8 tsp cinnamon, ginger, cloves,
nutmeg
1/2 tsp salt
1/2 c chopped nuts (or mini chocolate chips)
Directions
In a medium mixing bowl, whisk together the first five ingredients.
Add the dry ingredients and stir until almost blended.
With a couple more strokes, stir in the nuts or chocolate chips just until blended. Over mixing makes heavy muffins, so don't get stir happy!
Spray a muffin tin with non-stick coating and divide the batter into twelve muffins. Bake in a pre-heated 350 degree oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for a few minutes before removing from the tins. Serve warm or at room temperature.
HINT
A great way to cook pumpkin is to open the pumpkin like you would a jack o lantern. Scoop out all the seeds and goop. Spear the sides about 8 times, replace lid and bake in oven at 350 degrees until you can pierce a fork through the side--about 30- 45 minutes. Let cool and using a spoon, scoop all the pumpkin off the skin and it's ready to use.