Directions:
- Preheat oven to 350°F Grease or line 24 mini muffin cups or 12 standard size muffin cups.
- Sift together flour, baking powder, salt and spices.
- In a large bowl, cream butter and brown sugar together until fluffy (using a mixer is easiest).
- Beat in egg, oil, milk and pumpkin puree until well mixed.
- Stir in dry ingredients just until combined - do not over-mix or your muffins will be dry.
- Divide batter among the muffin cups and then sprinkle each muffin with a few pumpkin seeds.
- Bake for 15-17 minutes till muffins pass the pick test. Let cool in pans 5 minutes before removing to rack to cool completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.89 Kcal (958 kJ) | ||
| Calories from fat | 76.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.49g | 13% | |
|---|---|---|---|
| Cholesterol | 43.78mg | 15% | |
| Sodium | 172.89mg | 7% | |
| Potassium | 233.36mg | 5% | |
| Total Carbs | 33.36g | 11% | |
| Sugars | 14.16g | 57% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 5.12g | 10% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 104.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 248.03 Kcal (1038 kJ) | ||
| Calories from fat | 82.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.2g | 13% | |
|---|---|---|---|
| Cholesterol | 47.44mg | 15% | |
| Sodium | 187.35mg | 7% | |
| Potassium | 252.88mg | 5% | |
| Total Carbs | 36.15g | 11% | |
| Sugars | 15.34g | 57% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 5.55g | 10% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 113.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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