Pumpkin Fluffins

I’ve accepted the fact that Sunday’s are game days, meaning most likely the food will be unhealthy and pretty crappy for your insides.  Although I have worked on a ton of guilt-free snacks, a pizza always seems to walk through the door.

Well today, this morning at least, I had a hankering for a warm, comforting breakfast.  Because we need to go grocery shopping, I didn’t have much to work with.  No butter, almost out of flour, no juice…you get the idea.  What I did have was that leftover pumpkin puree.  I didn’t want to substitute applesauce for butter, not today.  It wouldn’t have hit the spot.  I had some heavy cream in the fridge back from the other day when I had plans of making pumpkin soup…which never happened.

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These muffins came out like a fluffy pumpkin cloud and really hit the spot!  I’m so glad I didn’t try to do “healthy” substitutions today…sometimes you just need the real deal and it’s not even THAT bad for you.

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Pumpkin Fluffins
Author: 
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup flour
  • ½ cup sugar
  • 2 tsp. baking powder
  • 1½ tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • dash of salt
  • 2 tbsp. heavy cream
  • 2 tbsp. canola oil
  • 1 cup pumpkin puree
  • ½ cup evaporated milk 2%
  • 1 egg
  • 1½ tsp 100% pure vanilla extract
Instructions
  1. Preheat oven 400F
  2. In one large mixing bowl, combine all dry ingredients; flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
  3. In another medium/large mixing bowl whisk together the wet; heavy cream, canola oil, pumpkin puree, evaporated milk, egg, and vanilla.
  4. In 3 parts combine the wet into the dry. The batter should be a bit liquidy
  5. Line muffin tins with papers, and spoon batter carefully into the tin
  6. Bake 25 minutes or until toothpick comes out clean
  7. Allow 15 minutes of cooling time
Notes
*potassium: 54.0mg
Nutrition Information
Serving size: 1 muffin Calories: 128.8 Fat: 4.7g Saturated fat: 1.4g Unsaturated fat: 2.9g Trans fat: 0g Carbohydrates: 19.5g Sugar: 10.2g Sodium: 113.4mg Fiber: 1.3g Protein: 2.7g Cholesterol: 22.0mg

 

Because these fluffins are not the consistency of a traditional muffins, I was a bit curious to see how Blake liked them, if at all.  To my surprise, he gave them a score of: 5 stars !  He’s pretty picky about my cooking, and baking especially, so 5 stars is a BIG deal.  Also, kudos to him for coming up with the term “fluffin”.

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