Nutrition Facts
  Servings Per Recipe: 12
  Serving Size: 1 serving
Amount Per Serving
  Calories 156.4
  Total Fat 4.0 g
      Saturated Fat 0.6 g
      Polyunsaturated Fat 2.3 g
      Monounsaturated Fat 0.6 g
  Cholesterol 17.3 mg
  Sodium 247.3 mg
  Potassium 128.5 mg
  Total Carbohydrate 28.2 g
      Dietary Fiber 3.4 g
      Sugars 13.4 g
  Protein 4.2 g
  Vitamin A 114.9 %
  Vitamin B-12 1.6 %
  Vitamin B-6 2.9 %
  Vitamin C 3.0 %
  Vitamin D 0.5 %
  Vitamin E 2.9 %
  Calcium 5.9 %
  Copper 6.0 %
  Folate 3.0 %
  Iron 4.7 %
  Magnesium 4.6 %
  Manganese 13.2 %
  Niacin 1.3 %
  Pantothenic Acid     2.7 %
  Phosphorus     6.0 %
  Riboflavin 4.2 %
  Selenium 2.8 %
  Thiamin 2.2 %
  Zinc 2.1 %


*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 Whole Wheat Pumpkin Muffins

View the full Whole Wheat Pumpkin Muffins Recipe & Instructions
Submitted by: SUSAN9875
TAGS:  Snacks |

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 Whole Wheat Pumpkin Muffins

53 calories of Whole Wheat Flour, (0.13 cup)

46 calories of Granulated Sugar, (0.06 cup)

31 calories of Walnuts, (0.04 cup, chopped)

12 calories of Pumpkin, canned, without salt, (0.15 cup)

6 calories of Egg, fresh, whole, raw, (0.08 large)

5 calories of Milk, nonfat, (0.06 cup)

1 calories of Vanilla Extract, (0.08 tsp)

0 calories of Cinnamon, ground, (0.08 tsp)

0 calories of Nutmeg, ground, (0.04 tsp)

0 calories of Pumpkin Pie spice, (0.04 tsp)

0 calories of Baking Powder, (0.08 tsp)

0 calories of Salt, (0.04 tsp)

0 calories of Baking Soda, (0.08 tsp)


Nutrition & Calorie Comments  

Loved these! I followed the recipe as written, but sprinkled a few walnuts over the tops of the muffins before baking. After filling the muffin tins VERY full, I still had enough batter for 3 more. 15 total, 125 calories each. I baked mine for 20 minutes. Very moist and delicious! Submitted by:
PAML66
(9/22/12)
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So yummy! I reduced the sugar to 1/2 c., used almond milk, omitted walnuts, reduced nutmeg to 1/2 t. and doubled the pumpkin pie spice. I also got 16 muffins out of this. Then I topped them with cream cheese frosting - 8oz FF cream cheese, 1 t. vanilla and 3/4 c. powdered sugar. YUMMY Submitted by:
KRISTEN_SAYS
(2/18/12)
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I used sucanat for the sugar and made them into mini-muffins. My kids loved them....will try with mini chocolate chips next time Submitted by:
CKFERRERO
(2/4/11)
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This just became my favorite muffin recipe ever! I used white whole wheat flour, & cooked/mashed sweet potato instead of pumpkin. I added about 4 oz. of homemade nonfat plain yogurt too. These are truly fabulous. Submitted by:
RUTHXG
(1/30/11)
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Both DH and I enjoyed them. I substituted brown sugar for 1/2 the sugar called for in the recipe. Submitted by:
HEATHER_RUNS
(11/29/10)
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I love these as the recipe is written, but next time I'm going to try cutting the sugar in half to make just a little healthier. Submitted by:
HLTH4LFE1
(11/19/10)
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I make these as mini's (per a friends recommendation) and my kids LOVE them. Sprinkled with a little powdered sugar (which only adds a few calories, nearly none) adds a little extra sweetness, and it makes them a little extra special for the kids. Great recipe! Submitted by:
JALYN820
(10/13/10)
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Very good and flavorful although my picky son didn't care for them. I used Splenda and a little brown sugar instead of regular sugar and baked for 19 minutes. They don't rise much, so even though I was concerned about over filling the muffin tins, I made 12 and they weren't too big or overflowing. Submitted by:
JANICE_LT
(4/11/10)
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Instead of walnuts, I put 7 TBL spoons of ground flax seed, which boosted the fiber and still gave me the omega 3's.
I also made a loaf of bread instead, and a few muffins with the leftover batter.
Maybe next time I will put in raisins, or even fresh berries. 		Submitted by:
ANGRYGOOD
(11/26/09)
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Awesome and easy recipe. I added extra vanilla, salt and spices. Be careful with the time, though. I stopped at 25 minutes, and it was almost overdone. Submitted by:
MADGEB
(11/14/09)
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These were awesome! I sub'ed Splenda for the sugar and they turned out great, super moist! Submitted by:
TOBYAMAXWELL
(10/27/09)
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Delicious! I added 6oz of low fat cottage cheese to ramp up the protein in this recipe, and it worked out pretty well. Just like sour cream in sinful muffins, cottage cheese made them moist-er. Submitted by:
FAIRY_DOLL
(4/22/09)
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Awesome! I made this recipe as mini muffins (made 48) and baked them for 10 minutes. My 3 year old loved them. Mini muffin just right when you want something sweet but not a lot of calories. Thank you for this recipe I will make it often! Submitted by:
DONNA419
(3/18/09)
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I also adapted and it was good. I used 3/4 cup sweet potatoes, and Brown sugar splenda in place of the sugar. Also, egg beaters! Submitted by:
KHDOESMK
(3/18/09)
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For those of you that prefer a little chocolate fix, the walnuts can be traded for a 1/2 cup of mini chocolate chips for about the calorie count according to my calculation on the recipe calculator here. Yummy either way. Submitted by:
MISTRESSANNE
(2/23/08)
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I made these for my friends at work and everyone loved them. They were completely gone and the fattening cinnamon rolls someone else brought were still there days later. Submitted by:
AFINKRDH
(3/17/07)
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