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Pumpkin Muffins (modified)
100%
1
By katwalker

Pumpkin Muffins (modified)

5 steps
Prep:10minCook:20min
Updated at: Thu, 17 Aug 2023 00:19:33 GMT

Nutrition balance score

Good
Glycemic Index
49
Low
Glycemic Load
13
Moderate

Nutrition per serving

Calories176.2 kcal (9%)
Total Fat10.5 g (15%)
Carbs25.6 g (10%)
Sugars1.1 g (1%)
Protein3.4 g (7%)
Sodium178.7 mg (9%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
OvenOvenPreheat
Muffin PanMuffin Pan
Step 2
In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
BowlBowl
WhiskWhisk
all purpose flourall purpose flour230g
baking sodabaking soda1 tsp
ground nutmegground nutmeg¼ tsp
ground gingerground ginger½ tsp
saltsalt½ tsp
Step 3
In a medium bowl, whisk together eggs, granulated stevia, and Truvia until combined. Add oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
BowlBowl
WhiskWhisk
eggseggs2
granulated steviagranulated stevia1.5 Tbsp
steviastevia½ c
milkmilk¼ c
vegetable oilvegetable oil½ c
Step 4
Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Muffin PanMuffin Pan
Step 5
These muffins stay moist for up to five days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can be frozen for up to two months.