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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 156.4
  • Total Fat: 4.0 g
  • Cholesterol: 17.3 mg
  • Sodium: 247.3 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.2 g

View full nutritional breakdown of Whole Wheat Pumpkin Muffins calories by ingredient
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Whole Wheat Pumpkin Muffins

Submitted by: SUSAN9875
Whole Wheat Pumpkin Muffins

Introduction

A nutritious muffin especially full of Vitamin A. A nutritious muffin especially full of Vitamin A.
Number of Servings: 12

Ingredients

    1 egg
    2/3 cup sugar
    1 can (1-3/4 cups) mashed, plain pumpkin
    1 tsp vanilla extract
    2/3 cup nonfat milk
    1-1/2 cups whole wheat flour
    1 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt
    1 tsp ground cinnamon
    1 tsp ground nutmeg
    1/2 tsp pumpkin pie spice
    1/2 cup chopped walnuts

Directions

Position oven rack in center of oven.
Preheat oven to 400*F.
Place foil muffin cups in a 12-cup muffin pan; or spray muffin pan with cooking spray. Note: Do not use paper muffin cups; muffins will stick.
Cream egg and sugar with electric mixer until thickened, about 3 minutes.
Stir in pumpkin, vanilla, and milk until well-mixed.
Gently stir in flour, baking soda, baking powder, salt, and spices until combined.
Do not over-mix.
Stir in walnuts.
Drop batter into prepared muffin pan, filling cups about 3/4 full.
Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.


Number of Servings: 12

Recipe submitted by SparkPeople user SUSAN9875.





TAGS:  Snacks |

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Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    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. - 4/22/09

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  • Incredible!
    5 of 5 people found this review helpful
    I love these! They taste just like pumpkin bread and are very moist unlike a lot of muffins. I only cooked mine for 15-17 minutes, so you might want to test your oven out the first time you make them. - 5/15/07

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  • Incredible!
    4 of 4 people found this review helpful
    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! - 3/18/09

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  • Incredible!
    3 of 3 people found this review helpful
    I love these muffins. I substituted sunflowers seeds for the walnuts. And I got more than 12 muffins from this recipe. Will make again. - 3/22/09

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  • Incredible!
    3 of 3 people found this review helpful
    My husband and I love these muffins, but I baked at 375 degrees. I also got more than 12 muffins. - 5/4/08

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  • Very Good
    3 of 3 people found this review helpful
    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. - 2/23/08

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  • Very Good
    3 of 3 people found this review helpful
    I used Eggbeaters and Splenda in this recipe. - 1/7/08

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  • Very Good
    3 of 3 people found this review helpful
    I made this recipe using pumpkin I had frozen in the fall--delicious! - 4/23/07

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  • Incredible!
    2 of 2 people found this review helpful
    I made these last night for a gathering this morning and they were a huge hit. Super moist and delicious. Has a hearty grain flavor from the flour that is not too overpowering with the perfect amount of spice. I used a mini muffin pan and baked for 11 minutes. - 4/23/09

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  • Incredible!
    2 of 2 people found this review helpful
    The family and I loved these muffins. Very filling and easy to make. I made a few changes - didn't use milk and I used allspice instead of pumpkin pie spice. I will make these again - 3/20/09

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  • Very Good
    2 of 2 people found this review helpful
    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! - 3/18/09

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  • Incredible!
    1 of 1 people found this review helpful
    These are such a great treat...We made them for company and they went over so well, we brought them to Thanksgiving Dinner. Great for breakfast with fruit, before a workout, light enough...healthy and guilt free! - 11/28/09

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  • Incredible!
    1 of 1 people found this review helpful
    Yummo! Very moist and light! - 4/5/09

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  • 1 of 1 people found this review helpful
    Thanks for the tip on not using paper muffin cups. I always have the stickiness problem with my muffins. Thanks also for sharing this recipe! :-) - 3/18/09

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  • Incredible!
    1 of 1 people found this review helpful
    tasty and fluffy, not as heavy as many other bran muffins. - 3/4/09

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  • Incredible!
    1 of 1 people found this review helpful
    WOW !!! Amazing i woudl certainly be making these again sooooooo good !!!!! - 3/4/09

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  • Very Good
    1 of 1 people found this review helpful
    delicious and moist - 3/6/08

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  • Incredible!
    1 of 1 people found this review helpful
    Really tasty, I used some left -over sweet potato from another recipe instead of pumpkin and it worked really well. - 2/4/08

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  • Very Good
    1 of 1 people found this review helpful
    Will make again for sure - 11/27/07

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  • Incredible!
    1 of 1 people found this review helpful
    Very Good. I made 12 and reduced the oven temp to 375 after some of the reviews. - 11/6/07

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  • Incredible!
    1 of 1 people found this review helpful
    These were delicious!! Everybody loved them. I'm sure my husband would have also if they hadn't all been eaten when he got home!! - 10/24/07

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  • Incredible!
    1 of 1 people found this review helpful
    I cooked this for only 17 minutes, two egg whites instead of a whole egg, and no nutmeg but increased the pumpkin pie spice to 1 tsp. Delicious!!!! - 8/31/07

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  • 1 of 1 people found this review helpful
    i really like these muffins! they are great for a healthy breakfast or snakc in between meals. i didin't have pumpkin pie spice, so i just added some extra cinnamon and nutmeg and they came out great! i made only 12 muffins so they would be big enough for me to have for breakfast. - 8/9/07

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  • Incredible!
    1 of 1 people found this review helpful
    Our whole family loves them! We, too, ended up with about 16 muffins (which was great b/c then there seemed like more for everyone)! - 8/4/07

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  • Very Good
    1 of 1 people found this review helpful
    I only cooked these for 17 minutes and they turned out great! I also substituted pecans for the walnuts. - 7/9/07

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