Whole Wheat Pumpkin Muffins
(78)
  • Number of Servings: 12
Ingredients
1 egg2/3 cup sugar1 can (1-3/4 cups) mashed, plain pumpkin1 tsp vanilla extract2/3 cup nonfat milk1-1/2 cups whole wheat flour1 tsp baking soda1 tsp baking powder1/2 tsp salt1 tsp ground cinnamon1 tsp ground nutmeg1/2 tsp pumpkin pie spice1/2 cup chopped walnuts
Directions
Position oven rack in center of oven.
Preheat oven to 400*F.
Place foil muffin cups in a 12-cup muffin pan; or spray muffin pan with cooking spray. Note: Do not use paper muffin cups; muffins will stick.
Cream egg and sugar with electric mixer until thickened, about 3 minutes.
Stir in pumpkin, vanilla, and milk until well-mixed.
Gently stir in flour, baking soda, baking powder, salt, and spices until combined.
Do not over-mix.
Stir in walnuts.
Drop batter into prepared muffin pan, filling cups about 3/4 full.
Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.


Number of Servings: 12

Recipe submitted by SparkPeople user SUSAN9875.
Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 156.4
  • Total Fat: 4.0 g
  • Cholesterol: 17.3 mg
  • Sodium: 247.3 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.2 g

Member Reviews
  • FAIRY_DOLL
     Delicious! I added 6oz of low fat cottage cheese to ramp up the protein in this recipe, and it worked out pretty well. Just like sour cream in sinful muffins, cottage cheese made them moist-er. - 4/22/09
  • MISTRESSANNE
     For those of you that prefer a little chocolate fix, the walnuts can be traded for a 1/2 cup of mini chocolate chips for about the calorie count according to my calculation on the recipe calculator here. Yummy either way. - 2/23/08
  • TDUBES
     I love these! They taste just like pumpkin bread and are very moist unlike a lot of muffins. I only cooked mine for 15-17 minutes, so you might want to test your oven out the first time you make them. - 5/15/07
  • ANNA0918
     I love these muffins. I substituted sunflowers seeds for the walnuts. And I got more than 12 muffins from this recipe. Will make again. - 3/22/09
  • DONNA419
     Awesome! I made this recipe as mini muffins (made 48) and baked them for 10 minutes. My 3 year old loved them. Mini muffin just right when you want something sweet but not a lot of calories. Thank you for this recipe I will make it often! - 3/18/09
  • WORDSMITH101
     I made this recipe using pumpkin I had frozen in the fall--delicious! - 4/23/07
  • MSJABKICK
     The family and I loved these muffins. Very filling and easy to make. I made a few changes - didn't use milk and I used allspice instead of pumpkin pie spice. I will make these again - 3/20/09
  • LEIRIA
     My husband and I love these muffins, but I baked at 375 degrees. I also got more than 12 muffins. - 5/4/08
  • ROSEGARDENER
     I used Eggbeaters and Splenda in this recipe. - 1/7/08
  • MACYJOLIEMOM
     I made these last night for a gathering this morning and they were a huge hit. Super moist and delicious. Has a hearty grain flavor from the flour that is not too overpowering with the perfect amount of spice. I used a mini muffin pan and baked for 11 minutes. - 4/23/09
  • KHDOESMK
     I also adapted and it was good. I used 3/4 cup sweet potatoes, and Brown sugar splenda in place of the sugar. Also, egg beaters! - 3/18/09
  • GIBSONCASA
     These were delicious!! Everybody loved them. I'm sure my husband would have also if they hadn't all been eaten when he got home!! - 10/24/07
  • KAZBO22
     Just made these.....they are good and I'd make them again. As per other reviews I dropped the temp to 350* .....they would have burned otherwise. I got 16 out of the recipe.....just for fun I added raisins and chocolate chips to the last 4 to go in the oven.
    I used white/whole wheat flour-tasty! - 10/23/16
  • MICHLUVSBOSTON
     These are such a great treat...We made them for company and they went over so well, we brought them to Thanksgiving Dinner. Great for breakfast with fruit, before a workout, light enough...healthy and guilt free! - 11/28/09
  • VINTAGEMOE
     Yummo! Very moist and light! - 4/5/09
  • TRICOTINE
     Thanks for the tip on not using paper muffin cups. I always have the stickiness problem with my muffins. Thanks also for sharing this recipe! :-) - 3/18/09
  • CHTHOMP11
     tasty and fluffy, not as heavy as many other bran muffins. - 3/4/09
  • ABIGAIJO
     WOW !!! Amazing i woudl certainly be making these again sooooooo good !!!!! - 3/4/09
  • JANDEE2
     delicious and moist - 3/6/08
  • XTRAMINXY
     Really tasty, I used some left -over sweet potato from another recipe instead of pumpkin and it worked really well. - 2/4/08
  • BOPSYKITTEN
     Will make again for sure - 11/27/07
  • MCOLEEN
     Very Good. I made 12 and reduced the oven temp to 375 after some of the reviews. - 11/6/07
  • HEART2FOLLOWHIM
     I cooked this for only 17 minutes, two egg whites instead of a whole egg, and no nutmeg but increased the pumpkin pie spice to 1 tsp. Delicious!!!! - 8/31/07
  • KIGGLES1208
     i really like these muffins! they are great for a healthy breakfast or snakc in between meals. i didin't have pumpkin pie spice, so i just added some extra cinnamon and nutmeg and they came out great! i made only 12 muffins so they would be big enough for me to have for breakfast. - 8/9/07
  • MOPSMOM3
     Our whole family loves them! We, too, ended up with about 16 muffins (which was great b/c then there seemed like more for everyone)! - 8/4/07



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