Whole Wheat Pumpkin Muffin

Name: Whole Wheat Pumpkin Muffin Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24
Ingredients: Mix in a large bowl:; 1 ½ c. sugar; ½ c. canola oil; 3 eggs; 1 can pumpkin; ½ c. water; In another bowl combine:; 3 c. whole grain PASTRY flour (found in the organic flour section); 1 ½ tsp. Baking powder; 1 tsp. Baking soda; 1 tsp. Salt; ¼ tsp. Cloves; ¾ tsp. Cinnamon; 1 tsp. Nutmeg

(2)

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 24

Ingredients

Mix in a large bowl:1 ½ c. sugar½ c. canola oil3 eggs1 can pumpkin½ c. waterIn another bowl, combine:3 c. whole grain PASTRY flour (found in the organic flour section)1 ½ tsp. Baking powder1 tsp. Baking soda1 tsp. Salt¼ tsp. Cloves¾ tsp. Cinnamon1 tsp. Nutmeg

Directions

Add the flour/spice mixture to the large bowl and blend. Spread into 24 muffin tins. Bake at 400 degrees for 15 minutes. * These freeze well.

Number of Servings: 24

Recipe submitted by SparkPeople user EASHLEY76.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 155.2
Total Fat: 5.4 g
Cholesterol: 22.5 mg
Sodium: 189.8 mg
Total Carbs: 25.1 g
Dietary Fiber: 2.4 g
Protein: 3.0 g

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Member Reviews

IM_GETTIN_THIN
these were great but I found more water was needed to mix it all together. - 1/27/11
AUBREYJO
How big is the can of pumpkin? I have several pumpkins & squashes that I'd like to use this recipe for and I am not sure how much to use. - 9/24/08

Reply from EASHLEY76 (10/21/08)
I use the smaller can. I don't have one now. So, I cannot give you the exact size. Sorry!