Farmgirl Spicy Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 95.9
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 217.5 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 1.3 g
- Protein: 2.6 g
View full nutritional breakdown of Farmgirl Spicy Pumpkin Muffins calories by ingredient
Number of Servings: 28
Ingredients
-
3/4 cup orange juice
3 cups flour
1/2 cup whole wheat flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1 cup margarine
1 cup unsweetened apple sauce
1/2 cup honey
3 eggs
1 15 ounce can packed pumpkin
Directions
Heat oven to 350F. Grease muffin tins.
Combine flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in a large bowl and set aside. Combine margarine, brown sugar, honey and eggs in a large bowl and mix well. Stir in pumpkin. Gently fold dry ingredients in, alternating with the orange juice. Generously fill muffin tins. Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean. (Bake baby muffins for 15 minutes). Coll muffins in tins for 15 minutes then remove from tins and serve warm or let cool on a wire rack. Store in an airtight container for up to 3 days or freeze.
Number of Servings: 28
Recipe submitted by SparkPeople user BLAZEBASS.
Combine flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in a large bowl and set aside. Combine margarine, brown sugar, honey and eggs in a large bowl and mix well. Stir in pumpkin. Gently fold dry ingredients in, alternating with the orange juice. Generously fill muffin tins. Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean. (Bake baby muffins for 15 minutes). Coll muffins in tins for 15 minutes then remove from tins and serve warm or let cool on a wire rack. Store in an airtight container for up to 3 days or freeze.
Number of Servings: 28
Recipe submitted by SparkPeople user BLAZEBASS.