Pumpkin Spiced Muffins
These one bowl pumpkin spiced muffins are a snap to make. They come out moist and delicious with just the right amount of pumpkin spice. Bake a batch and enjoy the pumpkin deliciousness!
These muffins are so moist and yummy. They are wonderful for breakfast or a nice snack anytime of day.
This is a nice easy recipe because it is made using one bowl.
Just a quick recipe note about the recipe for pumpkin spiced muffins…
I made the first batch and they came out great. When I was ready to make the second batch when my daughter called and said she was ready to be picked up from dance.
So, I placed the remaining batter covered in the fridge, and when I got back to the house about 10 minutes later, I filled the remaining batter in the muffin cups.
The two of us couldn’t believe how much bigger the second batch was with a larger top.
We were really happy the way they came out.
Pumpkin Spiced Muffins
Yields: about 16 muffins
Nutrition: calories 191, fat 2 g, fiber 2.2 g, protein 3.5 g
Ingredients:
- 5 egg whites
- 1 whole egg
- 1 1/4 cups granulated sugar
- 1/2 cup packed brown sugar (I used light)
- 1 15 oz can pumpkin (not pumpkin pie filling)
- 2 cups unbleached all purpose flour
- 4 oz jar baby applesauce or regular applesauce
- 3 tbsp melted butter, cooled
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 tsp vanilla
Directions:
- Preheat oven to 350 degrees. Line your muffin pan with foil wrappers. (I think the foil works better than the paper).
- In a large bowl whisk the egg whites, egg, sugar, applesauce, butter, and pumpkin until blended and smooth. Switch over to a wooden spoon or rubber spatula. Stir in the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice until smooth. If you’re better seems a little too then you can add another eighth of a cup of flour if needed. Place the batter covered in the fridge up to 10 minutes.
- Fill the muffin cups 3/4 full. Bake for about 25 to 35 minutes. Try not to over bake. Check after 25 minutes. A toothpick or wooden skewer should come out clean. Cool for 5 minutes and place on a cooling rack to cool about 15 minutes more.
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