 |  |  |  |
 sugar-free ingredients |  whisk dry & wet separately |  gently blend together |  3 jumbo or 6 regular muffins |
 opt: Sparkling Sugar on top |  ready to bake |  hot from the oven |  close-up * |
Sometimes the basics are the best, and these OLD-FASHIONED PUMPKIN MUFFINS prove that point! Made by hand with a whisk, wooden spoon and bowls ~ just like Grandma made them. Lots of Fall spices and optional Sparkling Sugar on top, for a SUGAR CRUNCH TOP. **
You can use regular white & brown sugars, or substitute regular white Splenda and brown Splenda blend for a sugar-free version. My husband loves JUMBO MUFFINS, so this recipe makes 3 of those ~ or 6 regular-sized muffins.
Old-Fashioned PUMPKIN MUFFINS
1/2 plus 1/3 cups all-purpose flour……….1/2 cup pumpkin puree
1/2 cup sugar ~or~ 1/2 cup regular white Splenda (not baking blend)
1/4 cup dark brown sugar ~or~ 2 TB brown Splenda blend + 1 TB cornstarch
1/2 tsp. baking soda (increase to 1 tsp. only if using Splenda)
1/4 tsp. salt…………………………………1/4 tsp. baking powder
2 tsp. cinnamon…………………………….1 egg
1/4 tsp. ground cloves……………………..1/4 tsp. nutmeg
1/2 cup vegetable or canola oil…………...1/2 tsp. vanilla
OPTIONAL: Sparkling Sugar or sprinkles (for the top)
***
Preheat oven to 375. Put 6 regular-sized (or 3 jumbo) paper liners into muffin pan.
Whisk together flour, sugars/Splendas, baking powder, baking soda, salt and spices in a medium bowl. Set aside.
In another bowl, whisk together egg, pumpkin puree, oil and vanilla extract.
Pour wet ingredients into dry ingredients and together gently with a wooden spoon (just until everything is incorporated ~ don’t overmix. You could even just fold together with the rubber scraper you use to get all the wet ingredients out of the bowl).
Fill muffin tins nearly full. I used 2 heaping ice cream scoops for each jumbo muffin (and then split the remaining batter between them ~ about 1 tsp. each). I like to put Sparkling Sugar on top, so they have a nice crunchy sugar top (if you're on a sugar-restricted diet, but can tolerate a little sugar, I recommend just a quick sprinkle. Sparkling Sugar is coarse and adds the crunch that dusting with extra Splenda wouldn't do.) If you want to add sprinkles, add them now so that they'll stick during baking.
Bake regular size for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Jumbo size may take about 20-25 minutes.
You can use regular white & brown sugars, or substitute regular white Splenda and brown Splenda blend for a sugar-free version. My husband loves JUMBO MUFFINS, so this recipe makes 3 of those ~ or 6 regular-sized muffins.
Old-Fashioned PUMPKIN MUFFINS
1/2 plus 1/3 cups all-purpose flour……….1/2 cup pumpkin puree
1/2 cup sugar ~or~ 1/2 cup regular white Splenda (not baking blend)
1/4 cup dark brown sugar ~or~ 2 TB brown Splenda blend + 1 TB cornstarch
1/2 tsp. baking soda (increase to 1 tsp. only if using Splenda)
1/4 tsp. salt…………………………………1/4 tsp. baking powder
2 tsp. cinnamon…………………………….1 egg
1/4 tsp. ground cloves……………………..1/4 tsp. nutmeg
1/2 cup vegetable or canola oil…………...1/2 tsp. vanilla
OPTIONAL: Sparkling Sugar or sprinkles (for the top)
***
Preheat oven to 375. Put 6 regular-sized (or 3 jumbo) paper liners into muffin pan.
Whisk together flour, sugars/Splendas, baking powder, baking soda, salt and spices in a medium bowl. Set aside.
In another bowl, whisk together egg, pumpkin puree, oil and vanilla extract.
Pour wet ingredients into dry ingredients and together gently with a wooden spoon (just until everything is incorporated ~ don’t overmix. You could even just fold together with the rubber scraper you use to get all the wet ingredients out of the bowl).
Fill muffin tins nearly full. I used 2 heaping ice cream scoops for each jumbo muffin (and then split the remaining batter between them ~ about 1 tsp. each). I like to put Sparkling Sugar on top, so they have a nice crunchy sugar top (if you're on a sugar-restricted diet, but can tolerate a little sugar, I recommend just a quick sprinkle. Sparkling Sugar is coarse and adds the crunch that dusting with extra Splenda wouldn't do.) If you want to add sprinkles, add them now so that they'll stick during baking.
Bake regular size for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Jumbo size may take about 20-25 minutes.
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