Pumpkin Muffins (whole wheat)
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Ingredients: * *Sucanat, 2 cup * Olive Oil, .5 cup water, .5 cup * Egg, fresh, 3 large * Pumpkin, cooked, 1.5 cup, mashed * *Whole Wheat Flour, 3 cup * baking powder, 1.5 tsp * Baking Soda, 1 tsp * Salt, 1 tsp * Cloves, ground, .5 tsp ) * Cinnamon, ground, 1 tsp * Nutmeg, ground, 1 tsp * Cranberries, dried, sweetened (craisins), 1 cup * Pecans, 1 cup, chopped
Preheat oven to 400F. In a large bowl, mix together the sucanat, oil, eggs, pumpkin and water.
In a small bowl, mix together flour, baking powder, soda, salt and spices.
Add to first mixture and blend together with electric mixer.
Add crasins and pecans.
Let stand one hour at room temperature.
Grease muffin tins (enough for 24)
Bake 13-15 minutes.
Yield: 2 dozen muffins
These muffins freeze well for future use.
Number of Servings: 24
Recipe submitted by SparkPeople user DEJOVA.
In a small bowl, mix together flour, baking powder, soda, salt and spices.
Add to first mixture and blend together with electric mixer.
Add crasins and pecans.
Let stand one hour at room temperature.
Grease muffin tins (enough for 24)
Bake 13-15 minutes.
Yield: 2 dozen muffins
These muffins freeze well for future use.
Number of Servings: 24
Recipe submitted by SparkPeople user DEJOVA.
Nutritional Info Amount Per Serving
- Calories: 201.5
- Total Fat: 9.1 g
- Cholesterol: 26.6 mg
- Sodium: 194.3 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 2.9 g
- Protein: 3.4 g
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