Pumpkin Muffins

The holiday is over and it is back to work, school and blogging. Our 2 weeks in Grand Bend were super fun and very busy. It has taken me the last 10 days to recover and get reorganized. Connor is off to her first year of high school. She is taking the subway daily and is out of the house by 7:30am each morning. Elia is settling in to second year studies at UBC and Renee is working at GH Johnson. The picture below of Elia, Max & Connor was taken during an exciting day of tubing and wake boarding.

The weather has already taken a turn towards fall. My favourite time of year when it comes to food. The farmers markets are spilling over with the latest harvest. Tomatoes, melons and the first signs of squash are to be seen everywhere. It is time to dig out the soup pot and the slow cooker and get busy. Good bye summer.

Pumpkin muffins have been a regular in our home for quite some time. It is a muffin recipe but could also be made into a loaf as it has a fairly dense consistency. This recipe was originally found on the cooking light website.

Ingredients

• 2 3/4 c all-purpose flour
• 1 c granulated sugar
• 1 T baking powder
• 1 t baking soda
• 1 t ground cinnamon
• 1/2 t salt
• 1 c canned pumpkin
• 3/4 c fat-free sour cream
• 1/3 c fat-free milk
• 1/4 c vegetable oil
• 1 t vanilla extract
• 1 large egg
• 1 large egg white
• Cooking spray
• 1 T granulated sugar
• 1 1/2 t brown sugar

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.

Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.

Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.

Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Nutritional Information

Calories:164 (19% from fat), Fat: 3.5g (sat 0.6g,mono 0.8g,poly 1.9g), Protein: 3.5g,

Carbohydrate: 29.7g, Fiber:1g, Cholesterol:12mg, Iron:1.2mg, Sodium: 269mg,

Calcium: 78mg