Pumpkin Muffies

It’s week four of the pumpkin craziness and the fun is nearly halfway over. So far I have shared recipes for New England Pumpkin Cake, Pumpkin Turnovers and Pumpkin Spice Muddy Buddies. Russ is feeling a bit over the pumpkin pandemonium, but the girls and I feel like we are just getting started! I love that they are just as obsessed as I am. He says I’ve brain washed them, but I am guessing it has something to do with genetics.
 
 
For week four I decided to do a straight up breakfast dish, pumpkin muffies. Muffies are essentially a stump-less muffin. Top of the muffin to you! (Any Seinfeld fans out there?!) Even though I would classify them as something to eat for breakfast, they make the perfect addition to an afternoon cup of coffee as well.

Muffies require minimal ingredients, hardly any time and they can be varied to include your favorite kind of chips or nuts.

 
Pumpkin Muffies
Yields 10
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326 calories
50 g
37 g
13 g
4 g
1 g
102 g
262 g
29 g
0 g
10 g
Nutrition Facts
Serving Size
102g
Yields
10
Amount Per Serving
Calories 326
Calories from Fat 111
% Daily Value *
Total Fat 13g
19%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 37mg
12%
Sodium 262mg
11%
Total Carbohydrates 50g
17%
Dietary Fiber 1g
6%
Sugars 29g
Protein 4g
Vitamin A
77%
Vitamin C
2%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Batter
  1. 2 large eggs
  2. 1 cup granulated sugar
  3. 1/2 cup vegetable oil (I like to substitute and use 1/4 c unsweetened applesauce and 1/4 c oil)
  4. 1 cup pumpkin puree
  5. 1 teaspoon vanilla extract
  6. 2 cups all-purpose flour
  7. 1 1/2 teaspoons baking powder
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 2-3 teaspoons pumpkin pie spice (depending on desired flavor)
Topping
  1. 1/4 C Powdered Sugar
  2. 1/4 C Brown Sugar
Instructions
  1. 1) Preheat oven to 325
  2. 2) In a large mixing bowl cream the eggs and the sugar together.
  3. 3) Add in the oil, pumpkin & vanilla and mix until well combined.
  4. 4) Stir in the flour, baking soda, powder, salt and spices. Mix until blended. Gently fold in any chips or nuts you may want to add in.
  5. 5) Scoop buy 1/4 c onto a lined baking sheet.
  6. 6) Bake for about 16 minutes or until the center of the muffie tests clean. Do not over bake.
  7. 7) Sprinkle with the sugar mixture just before serving.
beta
calories
326
fat
13g
protein
4g
carbs
50g
more
Our Pretty Little Girls http://ourprettylittlegirls.com/
 
A super easy "stumpless" muffin. So easy to mix up and there are so many great ways to mix up this recipe.
 
My favorite way to enjoy these muffies is with some mini chocolate chips mixed in.
Be sure to give them a try soon!
 
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38 thoughts on “Pumpkin Muffies

  1. Plus I like saying the word “Muffies!” LOOKS DELICIOUS!! and perfect pumpkin to my steadfast love of it! Way to go you Pumpkin Baking Bedazzler!!

  2. Yum! These look and sound so delicious…especially the brown and powdered sugar topping combo. Thanks so much for sharing at the #happynowlinkup!

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