Whole Wheat Pumpkin Spice Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
Muffin Ingredients:1 cup Whole Wheat Flour½ cups Splenda Granules2 teaspoons Baking Powder1-½ teaspoon Cinnamon¼ teaspoons Ground Ginger½ teaspoons Nutmeg½ teaspoons Salt4 Tablespoons Unsalted Butter, cut into pieces1 cup Pumpkin Puree½ cups 2% Evaporated Milk1 whole Egg1-½ teaspoon Vanilla½ cup chopped WalnutsBelow not included in nutrition info.Topping2 Tablespoons Sugar1 teaspoon Cinnamon¼ teaspoons Nutmeg_____FOR FROSTING:¼ cups Softened Butter4 ounces, weight Cream Cheese½ pounds Powdered
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan. Fill no more than half way full.
Sprinkle with cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto cooled muffins. Store in the fridge, as icing will soften at room temperature.
Serving Size: 11 large muffins
Number of Servings: 11
Recipe submitted by SparkPeople user 2DOGSANDACHICK.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan. Fill no more than half way full.
Sprinkle with cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto cooled muffins. Store in the fridge, as icing will soften at room temperature.
Serving Size: 11 large muffins
Number of Servings: 11
Recipe submitted by SparkPeople user 2DOGSANDACHICK.
Nutritional Info Amount Per Serving
- Calories: 116.1
- Total Fat: 6.9 g
- Cholesterol: 29.1 mg
- Sodium: 125.7 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.7 g
- Protein: 3.3 g
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