Pumpkin Bread/Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3.25 cups whole wheat flour1 TBSP baking powder2 tsp baking soda1 tsp salt1 tsp cinnamon1 tsp nutmeg.5 tsp allspice2 cups sugar.5 cup egg substitute.5 cup applesauce.5 cup buttermilk3 medium eggs (or 2 large eggs...that's just what I had available at the time)1 can (15 oz.) canned pumpkin
Makes 2 loaves (9"x5") or 24 cupcake sized muffins
Preheat oven to 350 degrees.
Combine flour and next 6 ingredients (through allspice) in a large bowl. Be sure to mix well.
In a seperate large bowl, combine sugar through eggs. Mix well with a hand mixer (do this on low to avoid a huge mess). Once it is well mixed, add the canned pumpkin and mix well.
Add dry ingredients to the pumpkin mix and mix well. Pour or spoon into loaf pans or muffin pans.
Bake for 1 hour or until toothpick comes out clean. (Bake time will be shorter for muffins. Check on them after about 30 min.)
Number of Servings: 24
Recipe submitted by SparkPeople user MEGNKY.
Preheat oven to 350 degrees.
Combine flour and next 6 ingredients (through allspice) in a large bowl. Be sure to mix well.
In a seperate large bowl, combine sugar through eggs. Mix well with a hand mixer (do this on low to avoid a huge mess). Once it is well mixed, add the canned pumpkin and mix well.
Add dry ingredients to the pumpkin mix and mix well. Pour or spoon into loaf pans or muffin pans.
Bake for 1 hour or until toothpick comes out clean. (Bake time will be shorter for muffins. Check on them after about 30 min.)
Number of Servings: 24
Recipe submitted by SparkPeople user MEGNKY.
Nutritional Info Amount Per Serving
- Calories: 141.6
- Total Fat: 1.0 g
- Cholesterol: 23.6 mg
- Sodium: 285.7 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 2.6 g
- Protein: 3.7 g
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