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Ingredientes
- Nonstick vegetable oil spray as needed
- 1 c. all-purpose flour
- 1/2 c. whole-wheat flour
- 1/3 c. sugar
- 1/4 c. golden sugar - (packed)
- 2 1/2 tsp baking pwdr
- 1 tsp grnd cinnamon
- 1/4 tsp grnd cloves
- 1/2 tsp salt
- 1/3 c. shelled pumpkin seeds (pepitas) lightly toasted
- 1/3 c. coarsely-minced walnuts lightly toasted
- 1 1/4 c. canned pure pumpkin
- 1 c. whole lowfat milk
- 2 lrg Large eggs
- 6 Tbsp. unsalted butter - (3/4 stick) melted
- 2 tsp grated peeled fresh ginger
Direcciones
- Preheat oven to 375 degrees. Spray 15 standard muffin c. (2/3-c. capacity) with nonstick spray.
- Whisk both flours, both sugars, baking pwdr, spices, and salt in large bowl to blend. Fold in half of pumpkin seeds and half of walnuts.
- Whisk pumpkin, lowfat milk, Large eggs, melted butter, and ginger in medium bowl to blend. Add in to dry ingredients and stir just till incorporated (don't overmix).
- Spoon 1/4 c. batter into each c.. Sprinkle remaining pumpkin seeds and walnuts over. Bake till muffins are golden brown and tester inserted into center comes out clean, about 25 min. Turn muffins out onto rack and cold. (Can be made 1 day ahead. Store muffins airtight at room temperature.)
- This recipe yields 15 muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 12 servings | |
| Calories 191 | |
| Calories from Fat 93 | 49% |
| Total Fat 10.47g | 13% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 382mg | 16% |
| Potassium 140mg | 4% |
| Total Carbs 20.73g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 11.37g | 8% |
| Protein 4.81g | 8% |
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