Coach Nicole's Pumpkin & Walnut Muffins
Nutritional Info
- Servings Per Recipe: 35
- Amount Per Serving
- Calories: 52.5
- Total Fat: 1.6 g
- Cholesterol: 5.5 mg
- Sodium: 27.0 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 0.8 g
- Protein: 1.2 g
View full nutritional breakdown of Coach Nicole's Pumpkin & Walnut Muffins calories by ingredient
Introduction
These mildly sweet muffins make great snacks during the fall and winter! These mildly sweet muffins make great snacks during the fall and winter!Number of Servings: 35
Ingredients
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3/4 cup whole wheat pastry flour
3/4 cup white flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup pumpkin puree
1/2 cup organic low-fat vanilla yogurt
1 whole organic egg
1 organic egg white
1/2 cup organic cane sugar (plus more to sprinkle)
1/4 cup unsweetened applesauce
1/8 cup canola oil
1/4 cup walnuts, chopped (plus more to sprinkle)
Directions
Preheat oven to 350 degrees F.
In a small bowl, mix all dry ingredients (except sugar and walnuts). In a separate bowl, mix remaining ingredients (except walnuts) until blended. Add dry mixture to liquid mixture, along with chopped walnuts, and mix just until blended.
Spray mini muffin pan with cooking spray. Add mixture to muffin pan. Spinkle each muffin with some chopped walnuts and a pinch of sugar.
Bake at 350 for 35-40 minutes, until knife inserted into center comes out clean. Cool completely before serving. Store in air-tight container for about one week.
Makes about 35 mini muffins. Serving size equals one mini muffin.
Number of Servings: 35
Recipe submitted by SparkPeople user COACH_NICOLE.
In a small bowl, mix all dry ingredients (except sugar and walnuts). In a separate bowl, mix remaining ingredients (except walnuts) until blended. Add dry mixture to liquid mixture, along with chopped walnuts, and mix just until blended.
Spray mini muffin pan with cooking spray. Add mixture to muffin pan. Spinkle each muffin with some chopped walnuts and a pinch of sugar.
Bake at 350 for 35-40 minutes, until knife inserted into center comes out clean. Cool completely before serving. Store in air-tight container for about one week.
Makes about 35 mini muffins. Serving size equals one mini muffin.
Number of Servings: 35
Recipe submitted by SparkPeople user COACH_NICOLE.
Member Ratings For This Recipe
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SUGARPUNK52
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COOKIEJIM
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JDLANDER
These were amazing! They were so moist too. I didn't add the nuts or sprinkle sugar on top. I will omit oil and cut sugar in half next time. I did not use organic and I used light yogurt as well. They ended up being not too expensive to make, but it helps when yogurt goes on an amazing sale! - 11/1/08
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