Pumpkin Bread/Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 141.6
- Total Fat: 1.0 g
- Cholesterol: 23.6 mg
- Sodium: 285.7 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 2.6 g
- Protein: 3.7 g
View full nutritional breakdown of Pumpkin Bread/Muffins calories by ingredient
Introduction
Recipe from Cooking Light (substituting applesauce for canola oil) Recipe from Cooking Light (substituting applesauce for canola oil)Number of Servings: 24
Ingredients
-
3.25 cups whole wheat flour
1 TBSP baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
.5 tsp allspice
2 cups sugar
.5 cup egg substitute
.5 cup applesauce
.5 cup buttermilk
3 medium eggs (or 2 large eggs...that's just what I had available at the time)
1 can (15 oz.) canned pumpkin
Directions
Makes 2 loaves (9"x5") or 24 cupcake sized muffins
Preheat oven to 350 degrees.
Combine flour and next 6 ingredients (through allspice) in a large bowl. Be sure to mix well.
In a seperate large bowl, combine sugar through eggs. Mix well with a hand mixer (do this on low to avoid a huge mess). Once it is well mixed, add the canned pumpkin and mix well.
Add dry ingredients to the pumpkin mix and mix well. Pour or spoon into loaf pans or muffin pans.
Bake for 1 hour or until toothpick comes out clean. (Bake time will be shorter for muffins. Check on them after about 30 min.)
Number of Servings: 24
Recipe submitted by SparkPeople user MEGNKY.
Preheat oven to 350 degrees.
Combine flour and next 6 ingredients (through allspice) in a large bowl. Be sure to mix well.
In a seperate large bowl, combine sugar through eggs. Mix well with a hand mixer (do this on low to avoid a huge mess). Once it is well mixed, add the canned pumpkin and mix well.
Add dry ingredients to the pumpkin mix and mix well. Pour or spoon into loaf pans or muffin pans.
Bake for 1 hour or until toothpick comes out clean. (Bake time will be shorter for muffins. Check on them after about 30 min.)
Number of Servings: 24
Recipe submitted by SparkPeople user MEGNKY.