Southwestern Pumpkin Muffins
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Southwestern Pumpkin Muffins

Southwestern Pumpkin Muffins

It may be a surprise that moist, pumpkin muffins this good are low in fat.

Servings: 43 servings (1 serving = 1 Muffins)
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
2 lb 8.00 oz
5 cups
Pumpkin puree, canned
1 lb
2 cups
Gold Medal™ Sweet Rewards™ Lowfat Variety Muffin Mix (11560)
4 lb 8.00 oz
1 box
Chili powder
1 Tbsp
Cumin, ground
1 Tbsp
Coriander, ground
1 tsp
Nutmeg, ground
1/4 tsp
Pumpkin seeds, roasted
3.75 oz
1/2 cup
  1. Combine water and pumpkin in large mixing bowl.
  2. Add muffin mix and spices; stir until batter is smooth. DO NOT OVERMIX.
  3. Deposit #12 scoop of batter into greased muffin cups.
  4. Sprinkle roasted pumpkin seeds (pepitas) evenly over top of muffin batter; bake as directed below.
BAKE:
TEMP
TIME
Convection Oven*
375°F
15-17 minutes
Standard Oven
425°F
20-22 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 Muffins
Calories
250
Calories from Fat
35
% Daily Value
Total Fat
3 1/2g
6%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
440mg
18%
Total Carbohydrate
49g
16%
Dietary Fiber
0g
0%
Sugars
27g
Protein
5g
Vitamin A
40%
40%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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