"Skinny' Pumpkin Muffins

Did you see this recipe in the Parade magazine on Sunday? I knew it was a must for our family because 1) we love bread and 2) weird-picky, eater husband loves anything pumpkin for some strange reason! They are pretty tasty but not too pumpkin-y. They make me think fall is on the way!

2 cups all-purpose flour
2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1 stick unsalted butter, softened
1/2 cup brown sugar
2 large eggs
3/4 cup pumpkin puree
1/4 cup milk
Sunflower seeds, optional (I stirred in pecans instead.)

 

1. Whisk the flour, baking powder, spices, and salt. Set aside. Fit a regular muffin pan with liners. Preheat oven to 400ºF.
2. Beat the butter until creamy, then beat in the sugar. Add the eggs one at a time, beating well after each. Gently fold in the pumpkin puree and the milk. Add the flour mixture and blend into batter.
3. Divide the batter among the 12 muffin cups and sprinkle with sunflower seeds. Bake until muffins are puffed and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm or at room temperature.