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Get Ready for Fall – It’s Pumpkin Muffin Time!

Sunday, 07 Sep 2008
 

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This Cooking Light recipe for pumpkin muffins is the best I’ve found.  The muffins come out with a great pumpkin flavor, a nice fluffy texture and the cinnamon creates just the right amount of spiciness.

One change I like to make is to use “light” sour cream instead of fat-free.  It doesn’t add a whole lot of fat and the flavor is better.

The white and brown sugar sprinkled on before baking gives them a nice sparkly crust.  I tend to use one additional tablespoon each of white and brown sugar, so the top of each muffin is covered.

Finally, although the recipe says to bake the muffins for 25 minutes, they are usually done within 20-22 minutes.  It’s a good idea to check on them early so they don’t overcook.

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I made four large and 12 regular-sized muffins with one batch of batter.  These muffins freeze well – they’re great to keep on hand for a quick breakfast or snack.

PS — When I made this batch I completely forgot to add the 1 cup of sugar that’s supposed to be in the batter.  They were actually fine with the natural sweetness of the pumpkin and the sugar sprinkled on top.  The pumpkin and cinnamon flavors came through more than usual, too.  This recipe is a good candidate if you’re looking for opportunities to reduce sugar content.



Reader's Comments

  1. I was looking for a pumpkin muffin recipe and I will give this one a try, including your modifications and adjustments. Thanks for sharing.

  2. Thanks for stopping by! Let me know how the muffins work out.

  3. […] addthis_share = [];}These muffins are my husband Matt’s favorites. I start with these Pumpkin Muffins based on a Cooking Light recipe and make a few modifications. I usually add nutmeg and cloves to […]

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