Categories: Breakfast, Muffins, Pumpkin
Ingredients
- 1 egg
- 2/3 cup sugar
- 1 (1 3/4 cup) can mashed plain pumpkin
- 1 teaspoon vanilla extract
- 2/3 cup nonfat milk
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup chopped walnuts
Directions
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Position oven rack in center of oven.
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Preheat oven to 400*F.
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Place foil muffin cups in a 12-cup muffin pan; or spray muffin pan with cooking spray. Note: Do not use paper muffin cups; muffins will stick.
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Cream egg and sugar with electric mixer until thickened, about 3 minutes.
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Stir in pumpkin, vanilla, and milk until well-mixed.
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Gently stir in flour, baking soda, baking powder, salt, and spices until combined.
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Do not over-mix.
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Stir in walnuts.
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Drop batter into prepared muffin pan, filling cups about 3/4 full.
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Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.