Pumpkin Spice Muffins

Pumpkin Spice Muffins

118

"If you like a moist, sweet muffin rich with cinnamon and nutmeg, then look no further. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association."
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Ingredients

servings 97 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
  2. In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
  3. Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.

Reviews

118
  1. 132 Ratings

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Most helpful positive review

I do not understand how others had a hard time with this recipe. If you follow it exactly as written it works GREAT. Thanks again Robin for a wonderful recipe! I may try adding 2/3 cup of rais...

Most helpful critical review

Very healthy breakfast food, easy to make. I think dried cranberries or cherries would liven this recipe up a bit but still keep them healthy.

I do not understand how others had a hard time with this recipe. If you follow it exactly as written it works GREAT. Thanks again Robin for a wonderful recipe! I may try adding 2/3 cup of rais...

it's hard to tell when these muffins are done, because the center is still very wet when the top is nice and brown. Mine did not rise well at all, and the centers were almost mushy. Still, ...

I would use less nutmeg next time. My husband and I thought they were pretty good, but our kids devoured them - especially when I topped them with peanutbutter. We avoid sugar so we substitu...

UPDATE: Please read before making these muffins.... This recipe is truly for those of us who are diabetic, and/or are watching carb intake; because of the lack of added fat and the addition of t...

This is a delicious, sweet, and spicy recipie. I love the muffins so much; they are esspecially good when you add raisins or some chopped nuts. I also add a tsp. of almond extract and a tsp. o...

I wanted this to be more pumpkin than apple--what I did was used two cups of pumpkin puree and one cup of applesauce. I did sprinkle a little brown sugar over each muffin before baking. My muffi...

Very healthy breakfast food, easy to make. I think dried cranberries or cherries would liven this recipe up a bit but still keep them healthy.

These muffins are very moist, but I found them also to be very bland. I added the extra spices and vanilla and almond extract that some had suggested and still didn't get any flavor out of them.