Pumpkin Walnut Molasses Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 Eggland's best egg1/3 cup Equal Spoonful1/3 cup Blackstrap Molasses1 3/4 cups plain pumpkin1 tsp vanilla extract2/3 cup plain soy milk1 1/2 cups flour1 tsp baking soda1 tsp baking powder1 tsp ground cinnamon1 tsp ground nutmeg1 tsp ginger1/2 cup chopped walnuts3 Tbsp ground flax seed
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.
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.
Nutritional Info 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
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