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Nutrition Facts

  Servings Per Recipe: 12
  Serving Size: 1 serving

Amount Per Serving
  Calories 111.7
  Total Fat 1.3 g
      Saturated Fat 0.4 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 0.4 g
  Cholesterol 35.5 mg
  Sodium 86.3 mg
  Potassium 100.1 mg
  Total Carbohydrate 23.6 g
      Dietary Fiber 2.0 g
      Sugars 12.5 g
  Protein 3.2 g
  Vitamin A 31.7 %
  Vitamin B-12 1.7 %
  Vitamin B-6 1.6 %
  Vitamin C 2.7 %
  Vitamin D 1.1 %
  Vitamin E 0.4 %
  Calcium 1.6 %
  Copper 1.8 %
  Folate 1.8 %
  Iron 2.8 %
  Magnesium 1.1 %
  Manganese 2.2 %
  Niacin 0.8 %
  Pantothenic Acid     2.0 %
  Phosphorus     3.0 %
  Riboflavin 4.7 %
  Selenium 4.1 %
  Thiamin 1.1 %
  Zinc 1.4 %


*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 Honey Oatmeal Pumpkin Muffins

View the full Honey Oatmeal Pumpkin Muffins Recipe & Instructions
Submitted by: AUBREYJO

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 Honey Oatmeal Pumpkin Muffins

41 calories of Honey, (0.04 cup)

32 calories of Whole Wheat Flour, (0.08 cup)

12 calories of Egg, fresh, whole, raw, (0.17 large)

12 calories of Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry), (0.08 serving)

6 calories of Pumpkin, cooked, (0.13 cup, mashed)

2 calories of Applesauce, unsweetened, (0.02 cup)

2 calories of Milk, nonfat, (0.02 cup)


Nutrition & Calorie Comments  

Ingredients were a little bit off with the salt and water. I added some salt and used almond milk. Omitted the raisins. Next time I will try using part white flour and part wheat flour so to experiment a bit. Submitted by:
PJSTIME

(11/9/13)
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Well, they passed the "hubby test"...really good, flavorful, and moist. The recipe needs some tweaking, though. I baked at 375 for 20 minutes. Added 1/2 tsp salt. I didn't have any pumpkin pie spice on hand, so I added about 1/8 tsp each of nutmeg and ginger. Will definitely make again! Submitted by:
HARLEYDIVA07

(2/24/13)
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Good. Ingredients don't match up to directions...milk vs. water and no amount for salt. And I had to bake for 20 min. (and my oven is pretty accurate). Just a mention in case you are new to baking....(I used 1/4 c skim milk, no water, and 1/2 t salt). Submitted by:
AWOLF24

(5/28/12)
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poor... ingredients calls for milk. Directions calls for water.
Directions calls for salt - how much salt?-not listed in ingredients. 400 for 15 min they were still mushy inside. Temperature is too high for baking completely. 375 for 18 minutes works better. lower temp for longer.
Submitted by:
PATHOM

(12/23/11)
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Very moist and flavorful muffins. I decreased the cloves and added nutmeg for my tastes. I made these into mini muffins and got 36 at around 40 calories each. Submitted by:
CF1014

(10/17/11)
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I did Substitute 2 eggs for 1/2 cup of Egg beaters to lower Cholesterol, Calorie and Fat and added 2Tbls Ground Flax seed for added Protein, Fiber, and Omega 3! Submitted by:
JDAIKEN

(6/12/11)
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I substituted 1/2 c. honey w/1 cup of Splenda. I used 1/2 cup of egg substitute for 2 whole egg, this reduces calories from 111.7 per muffin to about 62 calories per muffin. I dip the muffin in 1-2 tbs. of sugar free cool whip which adds approx. 10-20 cals but sure makes the muffin taste delicious! Submitted by:
1HOTMOMMA12

(9/5/09)
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These muffins were tasty. They were very moist with great flavor. Ignore the directions that call for raisins, salt, and water (I think they ment milk?). I followed ingredient list as is and they turned out great. Submitted by:
CISKA56

(1/20/09)
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