Pumpkin Muffins Everywhere

I'm not the world's best baker, but I've had the urge to bake pumpkin bread for a while now. So, with it being the Sunday before Halloween, I decided today was the perfect day - until I realized I couldn't find my loaf pan. So, what started out as this recipe from Cooking Light, quickly morphed into these pumpkin muffinettes.


3 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
2/3 cup canola oil
3 eggs, lightly beaten (until the yolks are broken)
1 15-ounce can pumpkin puree
Pam (or other cooking spray) with flour

Preheat oven to 350°. Spray 2 mini muffin pans with cooking spray with flour.

Combine flour with other dry ingredients (up to the pumpkin pie spice) in a large bowl. In a second bowl, combine oil, eggs, and pumpkin.

Make a well in center of dry mixture, and add pumpkin mixture. Stir until moist.

Spoon batter into mini muffin pans. Bake at 350° for around 20-30 minutes or until a wooden pick inserted in center comes out clean. Makes 48 mini muffins.

P.S. - These are really good with just a little bit of the brown sugar cinnamon cream cheese on top.

WW Info:
1 point per muffin
Add additional points for any cream cheese or other toppings