Pumpkin muffins perk up breakfast

October 31, 1990

Pumpkin Spice Muffins are a good way to get fall mornings off to an early start. They're mixed in minutes, and out of the oven by the time the rest of breakfast is ready.

Pumpkin Spice Muffins

1/2 cup canned pumpkin

1/2 cup milk

1 egg

2 cups Bisquick

1/4 cup sugar

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Preheat oven to 400 degrees. Grease bottoms only of 1 medium muffin cups, or line with paper baking cups. Blend pumpkin, milk and egg with a fork in a medium bowl. Stir in remaining ingredients just until moistened. Fill muffin cups about two-thirds full. Bake 15 minutes, or until golden-brown. Makes 12.

Each muffin has 109 calories, 3 grams protein, 22 grams carbohydrate, 1 gram fat including 0 grams saturated fat, 19 milligrams cholesterol and 80 milligrams sodium.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.