Pumpkin pecan muffins
- Number of Servings: 9
Ingredients
1 cup quick rolled oats 1 cup whole wheat flour 1 cup wheat bran 1/2 cup brown sugar 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/2 cup chopped pecans 1 can pumpkin (about 1.5 cups) 1 egg, beaten 2/3 cup 2% milk 1 tsp vanilla
Preheat oven to 375F
In a large bowl, mix all dry ingredients together (from oats to pecans). In a separate bowl, whisk pumpkin, egg, milk and vanilla together.
Grease a regular muffin pan.
Quickly blend wet ingredients into dry, being careful not to over mix. Fill 9 muffin cups with mixture (or make more, smaller muffins).
Bake for 25-30 minutes, testing in centre of middle muffin for doneness. Let cool in pan for 10 minutes then remove to a wire rack.
Serving Size: Makes 9 muffins, or more if made smaller
Number of Servings: 9
Recipe submitted by SparkPeople user MEGABOMB.
In a large bowl, mix all dry ingredients together (from oats to pecans). In a separate bowl, whisk pumpkin, egg, milk and vanilla together.
Grease a regular muffin pan.
Quickly blend wet ingredients into dry, being careful not to over mix. Fill 9 muffin cups with mixture (or make more, smaller muffins).
Bake for 25-30 minutes, testing in centre of middle muffin for doneness. Let cool in pan for 10 minutes then remove to a wire rack.
Serving Size: Makes 9 muffins, or more if made smaller
Number of Servings: 9
Recipe submitted by SparkPeople user MEGABOMB.
Nutritional Info Amount Per Serving
- Calories: 215.9
- Total Fat: 6.9 g
- Cholesterol: 22.1 mg
- Sodium: 299.6 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 8.4 g
- Protein: 6.3 g
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