Whole Wheat Pumpkin and Hemp Muffins, Sugar free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup Pureed pumpkin, unsweetened, (canned or fresh)1/2 cup Applesauce, unsweetened1/2 cup Plain nonfat yogurt 1/4 Egg whites1 3/4 cup Whole Wheat Flour1/4 cup Hemp protein powder with Fiber1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 11 tsp Baking soda2 tsp Baking powder1/4 tsp Salt2 tsp Cinnamon1 tsp 5 or 7 spice blend2 tsp vanilla extract
1
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or silicone so you don't have to waste a thing.
2
In a blender, (or food processor), mix all of the wet ingredients together. In a medium sized mixing bowl mix all of the dry ingredients. Pour the wet mix into the dry mix bowl and, well, mix.
3
Divide mixture among muffins tins, scant 1/3 cup measure should work, and place into pre-heated oven. Bake for 20-25 minutes, or until tops are lightly golden brown.
4
Cool muffins before removing from pan.
Serving Size: makes 24 muffins
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or silicone so you don't have to waste a thing.
2
In a blender, (or food processor), mix all of the wet ingredients together. In a medium sized mixing bowl mix all of the dry ingredients. Pour the wet mix into the dry mix bowl and, well, mix.
3
Divide mixture among muffins tins, scant 1/3 cup measure should work, and place into pre-heated oven. Bake for 20-25 minutes, or until tops are lightly golden brown.
4
Cool muffins before removing from pan.
Serving Size: makes 24 muffins
Nutritional Info Amount Per Serving
- Calories: 42.2
- Total Fat: 0.3 g
- Cholesterol: 0.1 mg
- Sodium: 32.4 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.8 g
- Protein: 2.2 g
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