Whole Wheat Pumpkin Muffins

Name: Whole Wheat Pumpkin Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 18
Ingredients: 1 cup canned pumpkin; 1/3 cup fat free buttermilk; 1/3 cup olive oil; 1 cup Maple Whey Low (or 1/2 cup white and 1/2 cup brown sugar); 1 tsp vanilla extract; 2 medium eggs; 1/2 tsp salt; 2 tsp cinnamon; 1 tsp baking soda; 2 cups whole wheat flour

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 18

Ingredients

1 cup canned pumpkin1/3 cup fat free buttermilk1/3 cup olive oil1 cup Maple Whey Low (or 1/2 cup white and 1/2 cup brown sugar)1 tsp vanilla extract2 medium eggs1/2 tsp salt2 tsp cinnamon1 tsp baking soda2 cups whole wheat flour

Directions

This makes 18 muffins. Preheat oven to 350 before starting. The muffins will cook for about 25 minutes. Whisk all ingredients pumpkin - cinnamon until well-mixed. Stir baking soda with the whole wheat flour. Mix gently into the wet ingredients until just barely mixed. Spoon into muffin tins and bake about 20-25 minutes.

Number of Servings: 18

Recipe submitted by SparkPeople user CIELBEE.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 109.5
Total Fat: 5.1 g
Cholesterol: 20.9 mg
Sodium: 145.5 mg
Total Carbs: 24.1 g
Dietary Fiber: 2.2 g
Protein: 2.5 g

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Member Reviews

SUKHA1969
Not sure what I did wrong but the consistency was not good - smelled great while cooking, though :) - 2/23/08