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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 185.0
  • Total Fat: 7.9 g
  • Cholesterol: 23.6 mg
  • Sodium: 174.8 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.7 g

View full nutritional breakdown of Pumpkin loaf/muffin calories by ingredient
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Pumpkin loaf/muffin

Submitted by: YOUNGBIRD

Introduction

This recipe makes either 3 loaves, or 36 muffins, or a combination of the two This recipe makes either 3 loaves, or 36 muffins, or a combination of the two
Number of Servings: 36

Ingredients

    3 1/4 cups whole wheat flour
    2 teaspoons baking soda
    1 teaspoon ground nutmeg
    2 cups solid pack pumpkin puree
    1 cup vegetable oil
    1/2 cup chopped walnuts (optional)
    1/2 cup raisins (optional)
    1 1/2 teaspoons salt
    1 teaspoon ground cinnamon
    3 cups white sugar
    2/3 cup water
    4 eggs

Directions

Grease and flour three 7 x 3 inch pans or 3 muffin pans (36 muffins)
Preheat oven to 350 degrees F (175 degrees C).
Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, raisins and nuts. Beat until well combined. Pour batter into prepared pans.
Bake for approximately 1 hour.

Number of Servings: 36

Recipe submitted by SparkPeople user YOUNGBIRD.





TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe

  • Just about the same recipe that has been a family favorite for years. I also add 1 tsp. ground cloves and 1/2 tsp. ground allspice. We skip the nuts and raisins. These freeze nicely. I usually make 24 muffins and 30 minis for the kids. - 10/21/11

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  • Very moist and delicious. Just sweet enough, perfect for fall - 10/17/09

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  • Very good, both my kids and hubby loved them! Not too sweet, just enough. I did use half white and half brown sugar though, cuz was out of white, and I added a handful of chocolate chips instead of nuts and raisins to make more appealing to the kids. Will definetly make again! - 9/5/09

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