Pumpkin Soy Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Egg, fresh, 2 large Olive Oil, 1/3 cupPumpkin, canned, without salt, 1/2 Can*Splenda Brown Sugar Blend 1/2 cupVanilla Extract, 1 tsp Cinnamon, ground, 1 tsp*Soy milk, Soy Milk, Natural,1/3 cupNutmeg, ground, 1 tspGinger, ground, 1 tsp Soy Flour, 1 cup2/3 C Brown Rice Baking MixBaking Powder, 1 tspSalt, 1/2 tsp Raisins, 1/2 cup (optional)
12 servings.
Preheat oven to 350. Spray muffin pans w/ non stick spray. Beat eggs about 2 minutes. Add the oil, pumpkin puree, soy milk and beat well. Add the brown sugar Splenda, vanilla and spices.
Mix dry ingredients together. Add to pumpkin mix just to blend. Add raisins if you opt to.
Bake about 20 min. or until firm to touch.
Number of Servings: 12
Recipe submitted by SparkPeople user APPLECRUMBLES.
Preheat oven to 350. Spray muffin pans w/ non stick spray. Beat eggs about 2 minutes. Add the oil, pumpkin puree, soy milk and beat well. Add the brown sugar Splenda, vanilla and spices.
Mix dry ingredients together. Add to pumpkin mix just to blend. Add raisins if you opt to.
Bake about 20 min. or until firm to touch.
Number of Servings: 12
Recipe submitted by SparkPeople user APPLECRUMBLES.
Nutritional Info Amount Per Serving
- Calories: 184.7
- Total Fat: 7.2 g
- Cholesterol: 35.4 mg
- Sodium: 201.2 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 2.9 g
- Protein: 6.1 g