Fresh Pumpkin Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 160.3
  • Total Fat: 3.9 g
  • Cholesterol: 15.4 mg
  • Sodium: 270.3 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.6 g

View full nutritional breakdown of Fresh Pumpkin Muffins calories by ingredient


Introduction

This recipe is a great, basic pumpkin muffin recipe. My kids love when I add 1/2 cup chocolate chip mini morsels. They eat them for dessert! This recipe is a great, basic pumpkin muffin recipe. My kids love when I add 1/2 cup chocolate chip mini morsels. They eat them for dessert!
Number of Servings: 24

Ingredients

    1 1/2 cups all-purpose flour
    1 1/2 cups whole wheat flour
    2 cups white sugar
    2 teaspoons baking soda
    1/2 teaspoon baking powder
    1 teaspoons ground cloves
    2 teaspoons ground cinnamon
    1 teaspoons ground nutmeg
    1 teaspoon ground allspice
    1 teaspoon salt
    1/3 cup vegetable oil
    1/3 cup applesauce
    2 eggs
    1 tablespoon ground flaxseed
    3 tablespoons water

Directions

Combine ingredients. If you don't cook down your pumpkins you can use 2 cups (1 can) of canned pumpkin. Keep in mind that the applesauce is a substitute for the oil and the flaxseed/water combination are a subsititute for one of the eggs. You can use all applesauce and no oil or all flaxseed/water for all the eggs.

Once you mix the basic pumpkin recipe you can experiment with about 1/2 - 1 cup fruits, nuts, even chocolate morsels. One of my favorites is 1/2 cup cranberries and 1/2 cup walnuts. I've also used blackberries alone because they add a mild crunch as well as a hint of fruit.

Bake regular-size muffins 20 - 25 minutes at 350 degrees. Bake mini muffins 15 minutes and mini loaves 35 - 40 minutes.

Serving Size: Makes 24 regular-size muffins.

Number of Servings: 24

Recipe submitted by SparkPeople user JENNIFERNEAL.