Pumpkin-Apricot Muffins
Canned pumpkin puree gives a wonderful golden glow (not to mention tons of beta carotene) to these delicious fruit-and-nut-studded muffins.
  • 1-1/2 cups flour
  • 1/3 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dried apricots, coarsely chopped
  • 1/4 cup walnuts, coarsely chopped
  • 1 cup canned unsweetened pumpkin puree
  • 1 large egg
  • 2 large egg whites
  • 1 cup buttermilk

1. Preheat the oven to 350°F. Line a 2-1/2-inch muffin tin with paper liners. In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, and salt. Stir in the apricots and walnuts.

2. In a medium bowl, combine the pumpkin, whole egg, egg whites, and buttermilk. Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Stir just until combined.

3. Spoon into the lined muffin cups and bake for 30 to 35 minutes or until a cake tester inserted in the center of a muffin comes out clean.

Nutritional Information
Per muffin: 130 calories, 2.1g total fat (.4g saturated), 18mg cholesterol, 2g dietary fiber (.5g soluble), 24g carbohydrate, 4g protein, 228mg sodium.
Good source of: beta carotene, riboflavin, selenium, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version
12 muffins

Prep Time