Anytime Pumpkin-Raspberry Muffins
Ingredients
- 1 cup frozen Washington red raspberries
- 1 1/2 cups white whole wheat flour
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 3/4 cup low fat buttermilk
- 3 tablespoons canola oil
- 3 large egg whites
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
- 2 ounces chopped pecans toasted
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350° F. Line 24 mini muffin tins with paper liner and set aside. Place frozen raspberries on counter to thaw slightly while preparing muffins.
- Mix flour, brown sugar, ¼ cup granulated sugar, 2 teaspoons cinnamon, baking soda and salt in a medium bowl.
- In a separate bowl, mix pumpkin, oil, egg whites, orange zest, vanilla and pecans.
- Stir the pumpkin mixture into the flour mixture until just blended. Do not overmix.
- Spoon equal amounts of the batter into each muffin tin. Top with raspberries.
- Bake 13-15 minutes, or until a wooden toothpick inserted comes out almost clean.
- Meanwhile, combine 1 tablespoon sugar and ½ teaspoon cinnamon in a small bowl and set aside.
- Remove muffins from the oven, place pan on wire rack and immediately sprinkle with the topping.
- Let sit 15 minutes to continue to cook and absorb flavors. Carefully remove muffins from the pan and cool completely on wire rack before storing.
Notes
Store cooled leftovers in an airtight container in refrigerator up to 48 hours or freeze up to 1 month.
Nutrition
Serving: 1muffin | Calories: 110kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3.5g | Sodium: 90mg | Fiber: 2g | Sugar: 10g