Whole Wheat Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 140.9
- Total Fat: 2.9 g
- Cholesterol: 21.3 mg
- Sodium: 160.4 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 2.2 g
- Protein: 3.8 g
View full nutritional breakdown of Whole Wheat Pumpkin Muffins calories by ingredient
Introduction
These are great for breakfast or break, and they won't break the diet bank like the commercial kind.Serve with light or fat-free cream cheese or an apricot all-fruit spread. These are great for breakfast or break, and they won't break the diet bank like the commercial kind.
Serve with light or fat-free cream cheese or an apricot all-fruit spread.
Number of Servings: 12
Ingredients
-
1 cup All-purpose Flour
3/4 cup Whole Wheat Flour
1/4 Granulated Sugar
2 tsp Baking Powder
1 Tbsp Pumpkin Pie Spice
1/4 tsp Baking Soda
1/8 tsp Salt
1 Egg, beaten
3/4 cup 1% Milk
2 Tbsp Butter or Margarine, melted
1 cup Canned Pumpkin (not pie filling)
1/2 cup Raisins
1 Tbsp Kretschmer Wheat Germ
* Nuts may also be added, but are not included in recipe calculation.
Directions
Preheat oven to 375 degrees.
Spray twelve 2 1/2 inch muffin cups with non-stick spray and set aside.
In large mixing bowl stir together all dry ingredients except wheat germ. Make a well in center.of dry mixture. In a small bowl stir together egg, milk, butter and pumpkin. Add all at once to dry mixture. Using a fork stir just until moistened (do not overbeat, batter should be lumpy).
Divide among muffin cups and top with wheat germ. Using an ice cream scoop insures uniform size. Sprinkle tops with Wheat Germ. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Cool in muffin tin on wire rack for 5 minutes before serving warm.
Serving Size: Makes 12 (2 1/2-inch) muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user LLAF123.
Spray twelve 2 1/2 inch muffin cups with non-stick spray and set aside.
In large mixing bowl stir together all dry ingredients except wheat germ. Make a well in center.of dry mixture. In a small bowl stir together egg, milk, butter and pumpkin. Add all at once to dry mixture. Using a fork stir just until moistened (do not overbeat, batter should be lumpy).
Divide among muffin cups and top with wheat germ. Using an ice cream scoop insures uniform size. Sprinkle tops with Wheat Germ. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Cool in muffin tin on wire rack for 5 minutes before serving warm.
Serving Size: Makes 12 (2 1/2-inch) muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user LLAF123.