Farmgirl Spicy Pumpkin Muffins
- Minutes to Cook:
- Number of Servings: 28
Ingredients
3/4 cup orange juice3 cups flour1/2 cup whole wheat flour2 tsp baking soda1 tsp baking powder1 tsp salt1 tsp cinnamon1 tsp nutmeg1/2 tsp ground cloves1 cup margarine1 cup unsweetened apple sauce1/2 cup honey3 eggs1 15 ounce can packed pumpkin
Heat oven to 350F. Grease muffin tins.
Combine flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in a large bowl and set aside. Combine margarine, brown sugar, honey and eggs in a large bowl and mix well. Stir in pumpkin. Gently fold dry ingredients in, alternating with the orange juice. Generously fill muffin tins. Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean. (Bake baby muffins for 15 minutes). Coll muffins in tins for 15 minutes then remove from tins and serve warm or let cool on a wire rack. Store in an airtight container for up to 3 days or freeze.
Number of Servings: 28
Recipe submitted by SparkPeople user BLAZEBASS.
Combine flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in a large bowl and set aside. Combine margarine, brown sugar, honey and eggs in a large bowl and mix well. Stir in pumpkin. Gently fold dry ingredients in, alternating with the orange juice. Generously fill muffin tins. Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean. (Bake baby muffins for 15 minutes). Coll muffins in tins for 15 minutes then remove from tins and serve warm or let cool on a wire rack. Store in an airtight container for up to 3 days or freeze.
Number of Servings: 28
Recipe submitted by SparkPeople user BLAZEBASS.
Nutritional Info Amount Per Serving
- Calories: 95.9
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 217.5 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 1.3 g
- Protein: 2.6 g
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