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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 205.0
  • Total Fat: 9.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 385.1 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.6 g

View full nutritional breakdown of Pumpkin Cranberry Muffins (white whole wheat) Jillian Michaels calories by ingredient
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Pumpkin Cranberry Muffins (white whole wheat) Jillian Michaels

Submitted by: NATBAER

Introduction

Pumpkin muffins made with white whole wheat flour, maple syrup, and coconut milk. Vegan and yummy. I might add a few tbsp orange juice and some zest next time as the white wheat flour has a bit of a bitter after-taste. Pumpkin muffins made with white whole wheat flour, maple syrup, and coconut milk. Vegan and yummy. I might add a few tbsp orange juice and some zest next time as the white wheat flour has a bit of a bitter after-taste.
Number of Servings: 14

Ingredients

    1 can (15 oz) Pumpkin
    1/2 cup Coconut Milk, Organic, Native Forest
    1/2 cup Maple Syrup
    1/2 cup Olive Oil
    1 tsp Vanilla Extract
    2 3/4 cup King Arthur 100% Unbleached White Whole Wheat Flour
    1 tbsp Baking Powder
    1 tsp Baking Soda
    1 tsp Cinnamon, ground
    1/2 tsp Ginger, ground
    1/4 tsp Cloves, ground
    1/8 tsp Nutmeg, ground
    1/2 tsp Salt
    1/2 cup fresh or frozen cranberries, chopped

Directions

Makes 12-14 muffins.
Heat oven to 425.
Spray a muffin tin with olive oil or line with paper cups.
In a large bowl, whisk together pumpkin, maple syrup, olive oil, coconut milk, and vanilla until well combined.
In a separate bowl, sift together flour, baking powder, baking soda, spices, and salt.
Add the dry ingredients to the pumpkin mixture and stir until just combined. Fold in the cranberries.
Spoon mixture into prepared tin. (Optional: sprinkle tops with a few pepitas)
Place in oven and reduce heat to 375. Bake until done, 30-35 minutes.

Number of Servings: 14

Recipe submitted by SparkPeople user NATBAER.






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  • Very Good
    1 of 1 people found this review helpful
    I made these today with a couple of substitutions. I didn't have white whole wheat flour, so I used half whole wheat, half all purpose (both King Arthur). The texture of these is fabulous! And so mild, yum-o. Also, I made 24 muffins, and they are just the right size for snacking or breakfast. - 12/17/10

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