Pumpkin Muffins are a delightful way to bring a taste of fall to your kitchen. Packed with the warm spices of nutmeg, cinnamon, and ginger, the muffins are perfect for breakfast or a cozy snack. Plus, they’re easy to whip up using simple ingredients.
If you need to make substitutions, regular milk can easily replace skim milk, and if you’re not keen on egg substitutes, you could use two large eggs instead. For those watching sugar intake, Stevia or another sugar substitute could work in place of Splenda, but keep in mind that the flavor might slightly change. Always look for high-quality canned pumpkin—some brands can be a tad watery, which might affect the muffin’s texture.
Muffins & Cupcakes
Pumpkin Muffins Recipe
Ingredients
- 1/2 cup Libby’s canned pumpkin
- 1/4 cup skim milk
- 1/4 cup Egg Beaters egg substitute
- 2 cups Bisquick Heart Smart mix
- 1/4 cup Splenda granular
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 tablespoon Philadelphia fat free cream cheese
Instructions
- In a mixing bowl, combine 1/2 cup Libby’s canned pumpkin, 1/4 cup skim milk, and 1/4 cup Egg Beaters egg substitute until well mixed.
- In a separate bowl, combine 2 cups Bisquick Heart Smart mix, 1/4 cup Splenda granular, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground ginger.
- Add the dry ingredients to the pumpkin mixture and stir just until everything is moistened; be careful not to overmix.
- Spoon the batter into 12 well greased muffin cups, filling each about two-thirds full.
- For the streusel topping, combine your choice of butter with the dry ingredients, cutting in until the mixture is crumbly; sprinkle the over the muffins before baking.
- Bake the muffins in a preheated oven at 400 degrees for about 15 minutes or until they are golden brown and a toothpick inserted into the center comes out clean.
- Serve warm, or for a later treat, freeze and microwave before serving.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 4 of 4: