Pumpkin Muffins (whole wheat)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 201.5
- Total Fat: 9.1 g
- Cholesterol: 26.6 mg
- Sodium: 194.3 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 2.9 g
- Protein: 3.4 g
View full nutritional breakdown of Pumpkin Muffins (whole wheat) calories by ingredient
Number of Servings: 24
Ingredients
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Ingredients:
* *Sucanat, 2 cup
* Olive Oil, .5 cup
water, .5 cup
* Egg, fresh, 3 large
* Pumpkin, cooked, 1.5 cup, mashed
* *Whole Wheat Flour, 3 cup
* baking powder, 1.5 tsp
* Baking Soda, 1 tsp
* Salt, 1 tsp
* Cloves, ground, .5 tsp )
* Cinnamon, ground, 1 tsp
* Nutmeg, ground, 1 tsp
* Cranberries, dried, sweetened (craisins), 1 cup
* Pecans, 1 cup, chopped
Directions
Preheat oven to 400F. In a large bowl, mix together the sucanat, oil, eggs, pumpkin and water.
In a small bowl, mix together flour, baking powder, soda, salt and spices.
Add to first mixture and blend together with electric mixer.
Add crasins and pecans.
Let stand one hour at room temperature.
Grease muffin tins (enough for 24)
Bake 13-15 minutes.
Yield: 2 dozen muffins
These muffins freeze well for future use.
Number of Servings: 24
Recipe submitted by SparkPeople user DEJOVA.
In a small bowl, mix together flour, baking powder, soda, salt and spices.
Add to first mixture and blend together with electric mixer.
Add crasins and pecans.
Let stand one hour at room temperature.
Grease muffin tins (enough for 24)
Bake 13-15 minutes.
Yield: 2 dozen muffins
These muffins freeze well for future use.
Number of Servings: 24
Recipe submitted by SparkPeople user DEJOVA.