Whole Wheat Pumpkin Muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 164.2
  • Total Fat: 1.9 g
  • Cholesterol: 17.7 mg
  • Sodium: 224.3 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Whole Wheat Pumpkin Muffins calories by ingredient


Introduction

Adapted from a Mark Bittman Recipe - a whole can of pumpkin replaces the 1/2 c of butter the recipe orginally calls for. Adapted from a Mark Bittman Recipe - a whole can of pumpkin replaces the 1/2 c of butter the recipe orginally calls for.
Number of Servings: 12

Ingredients

    2 cups of whole wheat flour, sifted
    1 scant cup of granulated sugar
    1 egg
    2 tsp baking powder
    1/2 tsp salt
    1 whole can of pumpkin (15 oz)
    1 tsp cinnamon (or more to taste)
    1 tsp of ginger (or more to taste)
    1/2 cup shredded coconut (optional)

Directions

Blend all dry ingridents with a whisk. Beat egg slightly, add to dry ingridients. Stir in pumpkin until dry mixture is incorporated. Fold in 1/2 cup of coconut, if using. Divide among 12 muffin cups. Bake at 375 for 25 minutes. Enjoy.

164 calories/muffin.

Number of Servings: 12

Recipe submitted by SparkPeople user PONDEROUS.