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Nutrition Facts

  Servings Per Recipe: 24
  Serving Size: 1 serving

Amount Per Serving
  Calories 113.4
  Total Fat 4.8 g
      Saturated Fat 0.5 g
      Polyunsaturated Fat 1.9 g
      Monounsaturated Fat 1.7 g
  Cholesterol 10.0 mg
  Sodium 70.6 mg
  Potassium 46.5 mg
  Total Carbohydrate 15.3 g
      Dietary Fiber 2.0 g
      Sugars 4.4 g
  Protein 2.9 g
  Vitamin A 30.8 %
  Vitamin B-12 0.9 %
  Vitamin B-6 1.2 %
  Vitamin C 0.9 %
  Vitamin D 0.3 %
  Vitamin E 3.5 %
  Calcium 5.4 %
  Copper 2.5 %
  Folate 1.3 %
  Iron 3.4 %
  Magnesium 1.8 %
  Manganese 5.7 %
  Niacin 0.5 %
  Pantothenic Acid     1.1 %
  Phosphorus     3.6 %
  Riboflavin 1.8 %
  Selenium 1.5 %
  Thiamin 1.0 %
  Zinc 1.0 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Pumpkin Oat Muffin/Bars

View the full Pumpkin Oat Muffin/Bars Recipe & Instructions
Submitted by: PAULAHOHL

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pumpkin Oat Muffin/Bars

24 calories of Whole Wheat Flour, (0.06 cup)

22 calories of Steel Cut Oats, dry, (0.04 cup)

21 calories of Canola Oil, (0.17 tbsp)

16 calories of Splenda Brown Sugar Blend, (1 tsp)

16 calories of Walnuts, (0.02 cup, chopped)

3 calories of Egg, fresh, whole, raw, (0.04 extra large)

3 calories of Pumpkin, canned, without salt, (0.04 cup)

2 calories of Milk, nonfat, (0.03 cup)

0 calories of Pumpkin Pie spice, (0.06 tsp)

0 calories of Baking Powder, (0.13 tsp)


Nutrition & Calorie Comments  

If you like fiber and a healthy bar, then these will work. (I like them!) -- I added ground flaxseed & plain yogurt & raisins.
But I made them for a group of kids and NONE of them would touch them.
Submitted by:
BERRY4

(10/5/12)
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This is a great basic recipe which can be modified easily to suit your taste. I left out the walnuts and used brown sugar, came out a bit chewy and with a strong oat taste, but I loved them. They freeze amazingly well. I will definitely try these again with craisin and a bit more spice. Submitted by:
ANGELOFALCHEMY

(1/9/11)
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i added a few dashes of sea salt, used 1 teaspoon of cinnamon and nutmeg, a few dashes of ground ginger and two cloves chopped up.i also used only enough oil to cover the bottom of the 1/3 measuring cup, i filled the rest of the cup up with more fresh pumpkin.i also subbed halved almonds for walnuts Submitted by:
VBALLER101

(2/12/10)
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This sounds SO GOOD!! I'm always searching for a filling, high-fiber portable breakfast because I exercise first thing in the AM and eat when I get to work. I can't wait to munch on these with a carton of greek yogurt for an AWESOME, long-lasting breakfast!! Submitted by:
BTVMADS

(12/19/09)
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good for lunches when I need good carbs Submitted by:
PETALDEAR

(1/7/09)
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This sounds really good! I use pumpkin a lot in muffins, along with applesauce, which makes moisture without fat. Yum! Gonna try these!! Submitted by:
WHAZZUP4ME

(1/7/09)
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These are so good.. I made them yesterday. I did use applesauce and splenda brown suger and doubled the receipe (taking them to bible study) they did need to bake longer or at the higher temp.
Since I saved so many calories..I added a cup of mini-dark choc. chips..YUM!
Submitted by:
COPPERPENNI

(11/9/08)
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These are wonderfully moist, with a touch of sweetness that let's you taste the nuttiness of the nuts and whole wheat. I use real brown sugar, and the batch makes 18, which puts the calorie count at 155. Just what I need for a breakfast-to-go. Thanks! Submitted by:
MOIRALEIGH

(1/20/08)
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