Pumpkin Muffins (adapted)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dry ingredients: 1/2 Cup Whole Wheat Flour1 tsp baking PowderWet Ingredients:15 oz Can of Pumpkin Puree1/3 Cup of Olive Oil2 Large Eggs1 Cup Splenda Sugar Blend for BakingSpices:1 tsp Penzey's Pumpkin Pie Spice1 tsp Penzey's Ground Cloves1/2 tsp Baking Soda1/2 tsp salt
1. Position Oven Rack in Middle and preheat oven to 350F.
2. Using either paper cups or olive oil, line muffin tin, set aside. Use a paper towel or rag to smooth out inside of cups if using oil or spray.
3. Whisk dry ingredients (flour and baking powder) together in small bowl. Set to side.
4. Whisk together wet ingredients and spices in large bowl. ( Olive Oil, eggs, salt, Splenda, Pumpkin pie spice, Cinnamon, cloves and Pumpkin Puree.) For best results whisk all except pumpkin until smooth. Then add pumpkin last.
5. When thoroughly mixed add dry ingredients a little at a time until just combined. (Do by hand, a mixer makes a hard muffin.)
6. Divide batter into 12 cup muffin tin when completely mixed.
7. Bake until golden-ish on top and a wooden pick comes out clean. Approximately 25-30 minutes.
8. Cool in pan 5 -10 minutes. Then transfer to rack or dish and cool to room temperature.
Number of Servings: 12
Recipe submitted by SparkPeople user 100ACREWOODS.
2. Using either paper cups or olive oil, line muffin tin, set aside. Use a paper towel or rag to smooth out inside of cups if using oil or spray.
3. Whisk dry ingredients (flour and baking powder) together in small bowl. Set to side.
4. Whisk together wet ingredients and spices in large bowl. ( Olive Oil, eggs, salt, Splenda, Pumpkin pie spice, Cinnamon, cloves and Pumpkin Puree.) For best results whisk all except pumpkin until smooth. Then add pumpkin last.
5. When thoroughly mixed add dry ingredients a little at a time until just combined. (Do by hand, a mixer makes a hard muffin.)
6. Divide batter into 12 cup muffin tin when completely mixed.
7. Bake until golden-ish on top and a wooden pick comes out clean. Approximately 25-30 minutes.
8. Cool in pan 5 -10 minutes. Then transfer to rack or dish and cool to room temperature.
Number of Servings: 12
Recipe submitted by SparkPeople user 100ACREWOODS.
Nutritional Info Amount Per Serving
- Calories: 213.9
- Total Fat: 7.4 g
- Cholesterol: 40.8 mg
- Sodium: 205.1 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 3.2 g
- Protein: 3.6 g
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