Pumpkin Muffins
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
15 |
ounces |
pumpkin pie filling |
|
1/4 |
cup |
maple syrup |
|
1 |
tablespoon |
pumpkin pie spice |
|
2/3 |
cup |
dark brown sugar |
|
1 |
teaspoon |
rum extract |
|
2 |
cups |
all-purpose flour |
|
1 |
tablespoon |
baking potato |
|
1/2 |
teaspoon |
salt |
|
1 |
cup |
milk |
|
1 |
large |
egg |
|
4 |
ounces |
butter -- melted |
Heat oven to 400°F. Mix pumpkin pie filling with maple syrup and pumpkin pie spice. Mix together the flour, baking powder, and salt. Whisk together the egg, butter, dark brown sugar, rum extract, milk and 3/4 of the prepared pumpkin filling. Whisk together the liquids and the solids making sure not to over mix. Pour batter until approximately 1/3 of each muffin mold is filled. Put a dollop of the retained pumpkin filling into the center of each muffin. Bake on center rack for 18 to 25 minutes. Serving Size: 12 |
Per Serving: 265 Calories; 9g Fat (30.4% calories from fat); 4g Protein; 43g Carbohydrate; 4g Dietary Fiber; 41mg Cholesterol; 262mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. |