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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 101.8
  • Total Fat: 1.0 g
  • Cholesterol: 16.5 mg
  • Sodium: 192.6 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.3 g

View full nutritional breakdown of Breakfast Pumpkin Orange Muffins calories by ingredient
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Breakfast Pumpkin Orange Muffins

Submitted by: KMARTINEZ26

Introduction

Fragrant breakfast muffins that are chewy outside, with a fluffy and moist interior. My boys love them. I adore them with a cup of coffee in the morning. Fragrant breakfast muffins that are chewy outside, with a fluffy and moist interior. My boys love them. I adore them with a cup of coffee in the morning.
Number of Servings: 24

Ingredients

    2 eggs
    cup Splenda
    cup white sugar
    1 large 29 ounce can pumpkin, not pumpkin pie mix
    1 cups orange juice
    2 tsp vanilla extract
    2/3 cup dry nonfat milk
    2 cups whole wheat flour
    1 cup old fashioned oats (processed into flour in a food processor)
    60 grams (2 level scoops) whey protein powder
    2 tsp. baking soda
    2 tsp. baking powder
    1 tsp. salt
    2 tsp. cinnamon
    1 tsp. ground ginger
    tsp. ground nutmeg
    tsp. ground cloves

Directions

Preheat oven to 425 degrees. Spray 2 twelve-cup muffin pans with non-stick spray. Process 1 cup oats in food processor until finely ground. In medium bowl, mix together well all dry ingredients. In large bowl, whisk eggs until well-beaten. Add Splenda, sugar, and pumpkin. Mix well. Stir in orange juice and vanilla. Add dry ingredients about 1/3 at a time, mixing until well blended. Spoon into muffin cups. After each pan is full, shake gently to level out batter. Bake for 20 minutes. Makes 24 muffins. Enjoy!

Number of Servings: 24

Recipe submitted by SparkPeople user KMARTINEZ26.






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