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CINNAMON & SUGAR PUMPKIN MUFFINS
Nb persons: 48
Yield:
Preparation time:
Total time:
Source:
| Each muffin is ONLY 1 WW+ point and 48 calories!!!! Prep Time - 10 min Cook Time - 10 min Total Time - 25 min | |
| MUFFINS | |
| 1/4 cup | unsalted butter, softened |
| 1/2 cup | granulated sugar |
| 1/4 cup | brown sugar |
| 1 large | egg |
| 1 tsp | vanilla extract |
| 1 cup | canned pumpkin puree |
| 1/4 cup | skim milk |
| 1 1/4 cup | all purpose flour |
| 1/2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/4 tsp | salt |
| 1 tsp | pumpkin pie spice |
| TOPPING: | |
| 3 tbsp | unsalted butter, melted |
| 1/4 cup | sugar |
| 1 1/2 tsp | cinnamon |
INSTRUCTIONS:
1.Preheat oven to 375
2.Prepare 2 mini muffin pans with nonstick spray or mini-muffin liners
FOR THE MUFFINS:
1.In a stand mixer cream together the butter and sugars until combined
2.Add in egg, vanilla, pumpkin & milk and mix until combined well
3.In a small bowl gently combine flour, baking powder, baking soda, salt & pumpkin pie spice
4.Add flour mixture into pumpkin mixture slowly, moving until just combined
5.Divide mixture into muffin tins evenly, about 1 tbsp. per muffin cup
6.Bake for 10 minutes
7.Remove to wire rack to cool
FOR THE TOPPING:
1.In a shallow dish mix together cinnamon and sugar
2.In a separate shallow dish melt butter
3.Dip top of each muffin in butter then roll in cinnamon and sugar
4.Set on rack to let set for a few minutes
5.ENJOY!!
Notes
Each muffin is ONLY 1 WW+ point
Nutritional Info
Calories: 48 Total Fat: 1.8 g Saturated Fat: 1.1 g Trans Fat: 0.1 g Cholesterol: 8.4 mg
Sodium: 40.7 mg Total Carbs: 7.4 g Dietary Fiber: 0.3 g Sugars: 4.5 g Protein: 0.6 g
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