whole wheat pumpkin muffins

Name: whole wheat pumpkin muffins Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 12
Ingredients: 2 cups whole wheat flour; 1/2 tsp salt; 1 tsp baking soda; 1 tsp cinnamon; 1/2 tsp ginger; 1/4 tsp ground cloves; 1/8 tsp nutmeg; 3/8 cup splenda brown sugar blend; 3 tbsp molasses; 1/4 cup canola oil; 1 tsp vanilla extract; 2 large eggs; 3/4 cup lowfat buttermilk

(1)

Number of Servings: 12

Ingredients

2 cups whole wheat flour1/2 tsp salt1 tsp baking soda1 tsp cinnamon1/2 tsp ginger1/4 tsp ground cloves1/8 tsp nutmeg3/8 cup splenda brown sugar blend3 tbsp molasses1/4 cup canola oil1 tsp vanilla extract2 large eggs3/4 cup lowfat buttermilk

Directions

Preheat oven to 400. Spray a 12 muffin tin with cooking spray. Mix first 7 dry ingredients in small bowl. Mix brown sugar blend, molasses, oil, and vanilla in large bowl. Whisk in eggs one at a time to combine. Slowly whisk in flour mixture and buttermilk until just combined. Evenly divide into 12 prepared muffin tins. Bake for 20 minutes at 400 or until a toothpick inserted in the center of muffin comes out clean. good and good for you.

Number of Servings: 12

Recipe submitted by SparkPeople user DANNOLEO.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 187.4
Total Fat: 5.8 g
Cholesterol: 36.1 mg
Sodium: 250.3 mg
Total Carbs: 29.4 g
Dietary Fiber: 4.6 g
Protein: 4.6 g

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Member Reviews

NWHURLEYGIRL
These are so good! Especially with a fat-free cream cheese frosting! - 3/15/07