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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 108.4
  • Total Fat: 3.6 g
  • Cholesterol: 11.2 mg
  • Sodium: 122.4 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.0 g

View full nutritional breakdown of Pumpkin Walnut Molasses Muffins calories by ingredient
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Pumpkin Walnut Molasses Muffins

Submitted by: AZCHRISANN

Introduction

Good way to use up leftover pumpkin from Halloween. Extremely healthy, if you don't like health food or molasses, you won't like this recipe. One of these muffins and you won't be hungry for hours, two for breakfast and you will have to remind yourself to eat lunch! Good way to use up leftover pumpkin from Halloween. Extremely healthy, if you don't like health food or molasses, you won't like this recipe. One of these muffins and you won't be hungry for hours, two for breakfast and you will have to remind yourself to eat lunch!
Number of Servings: 16

Ingredients

    1 Eggland's best egg
    1/3 cup Equal Spoonful
    1/3 cup Blackstrap Molasses
    1 3/4 cups plain pumpkin
    1 tsp vanilla extract
    2/3 cup plain soy milk
    1 1/2 cups flour
    1 tsp baking soda
    1 tsp baking powder
    1 tsp ground cinnamon
    1 tsp ground nutmeg
    1 tsp ginger
    1/2 cup chopped walnuts
    3 Tbsp ground flax seed

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Directions

Thank you to SUSAN9875, I adapted this from her Whole Wheat Pumpkin Muffins, which are more traditional.

If you don't like molasses you won't like this recipe! This is a good rustic recipe that could be vegan without the egg. Low fat, low salt, low sugar, low calories. You can definitely, add more nuts to up the protein.

Preheat oven to 400 degrees Fahrenheit

Using a hand mixer, blend egg and sweeteners, then add pumpkin, vanilla and milk. Put all dry ingredients, except nuts and flax, into a strainer or sifter and add to wet mixture.
Do not over mix. Fold in nuts and flax.

Spray muffin pans (I used cupcake pans), liners won't work, and fill, they barely rise at all. It will make around 16 regular size muffins . Put in oven and reduce heat to 375 F. Check after 20 minutes, a toothpick will come out clean when they are done.
Freeze/r refrigerate what you don't use in a day or two or they will get moldy.

Number of Servings: 16

Recipe submitted by SparkPeople user AZCHRISANN.






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