Fresh Pumpkin Muffins
- Number of Servings: 24
Ingredients
1 1/2 cups all-purpose flour1 1/2 cups whole wheat flour2 cups white sugar2 teaspoons baking soda1/2 teaspoon baking powder1 teaspoons ground cloves2 teaspoons ground cinnamon1 teaspoons ground nutmeg1 teaspoon ground allspice1 teaspoon salt1/3 cup vegetable oil1/3 cup applesauce2 eggs1 tablespoon ground flaxseed3 tablespoons water
Combine ingredients. If you don't cook down your pumpkins you can use 2 cups (1 can) of canned pumpkin. Keep in mind that the applesauce is a substitute for the oil and the flaxseed/water combination are a subsititute for one of the eggs. You can use all applesauce and no oil or all flaxseed/water for all the eggs.
Once you mix the basic pumpkin recipe you can experiment with about 1/2 - 1 cup fruits, nuts, even chocolate morsels. One of my favorites is 1/2 cup cranberries and 1/2 cup walnuts. I've also used blackberries alone because they add a mild crunch as well as a hint of fruit.
Bake regular-size muffins 20 - 25 minutes at 350 degrees. Bake mini muffins 15 minutes and mini loaves 35 - 40 minutes.
Serving Size: Makes 24 regular-size muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user JENNIFERNEAL.
Once you mix the basic pumpkin recipe you can experiment with about 1/2 - 1 cup fruits, nuts, even chocolate morsels. One of my favorites is 1/2 cup cranberries and 1/2 cup walnuts. I've also used blackberries alone because they add a mild crunch as well as a hint of fruit.
Bake regular-size muffins 20 - 25 minutes at 350 degrees. Bake mini muffins 15 minutes and mini loaves 35 - 40 minutes.
Serving Size: Makes 24 regular-size muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user JENNIFERNEAL.
Nutritional Info Amount Per Serving
- Calories: 160.3
- Total Fat: 3.9 g
- Cholesterol: 15.4 mg
- Sodium: 270.3 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 1.6 g
- Protein: 2.6 g
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