Skinny Pumpkin Muffins

I am a sucker for muffins- I think they're the most convenient, delicious breakfast food ever invented! I came across a recipe in Tulsa World a few weeks ago for Skinny Pumpkin muffins and have been meaning to bake them ever since. I finally got around to it last night and couldn't be more pleased with the results!

Skinny Pumpkin Muffins
recipe by Dorie Greenspan

• 2 c. all purpose flour
• 2 tsp. baking powder
• 3/4 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• 1 stick unsalted butter, softened
• 1/2 c. brown sugar
• 2 large eggs
• 3/4 c. pumpkin puree
• 1/4 c. milk

DIRECTIONS

Whisk the flour, baking powder, spices, and salt. Set aside. Fit a regular muffin pan with liners. Preheat the oven to 400 degrees F.

Beat the butter until creamy, then beat in the sugar. Add the eggs one at a time, beating well after each. Gently fold in the pumpkin puree and the milk. Add the flour mixture and blend into batter.

Divide the batter among the 12 muffin cups. Bake until muffins are puffed and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm or at room temperature. 

NUTRITION FACTS

Makes 12 servings. Per muffin: 200 calories, 27g carbs, 4g protein, 55 mg cholesterol, 1g fiber, 9g fat.