Pumpkin Muffins (or bread or cupcakes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 103.7
- Total Fat: 3.1 g
- Cholesterol: 32.6 mg
- Sodium: 286.3 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 1.1 g
- Protein: 2.3 g
View full nutritional breakdown of Pumpkin Muffins (or bread or cupcakes) calories by ingredient
Introduction
Delicious pumpkin muffin, bread, or cake! It's naturally low fat, but it doesn't taste that way! It's great as a breakfast treat or with a little cream cheese icing for dessert. Delicious pumpkin muffin, bread, or cake! It's naturally low fat, but it doesn't taste that way! It's great as a breakfast treat or with a little cream cheese icing for dessert.Number of Servings: 26
Ingredients
-
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 tsp nutmeg
1 cup white sugar
1 cup brown sugar
1/2 cup butter or butter substitue
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
1/2 cup chai concentrate
Directions
Directions
1.) Preheat oven to 350 degrees F (175 degrees C).
2.) Grease and flour a 12x18 inch pan or set up cupcake cups.
3.) Sift together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
4.) In a large bowl combine sugar and butter. Blend in vanilla and pumpkin, then beat in eggs one at a time. Mix in chai (optional).
5.) Gradually beat in flour mixture. Spread batter into prepared 12x18 inch pan or spoon into cups.
6.) Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7.) Allow to cool & frost if desired.
Makes 24-26 cupcakes or 18 slices
Number of Servings: 26
Recipe submitted by SparkPeople user *GINA*.
1.) Preheat oven to 350 degrees F (175 degrees C).
2.) Grease and flour a 12x18 inch pan or set up cupcake cups.
3.) Sift together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
4.) In a large bowl combine sugar and butter. Blend in vanilla and pumpkin, then beat in eggs one at a time. Mix in chai (optional).
5.) Gradually beat in flour mixture. Spread batter into prepared 12x18 inch pan or spoon into cups.
6.) Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7.) Allow to cool & frost if desired.
Makes 24-26 cupcakes or 18 slices
Number of Servings: 26
Recipe submitted by SparkPeople user *GINA*.