HealthierLynn's Whole Wheat Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 67.7
- Total Fat: 0.6 g
- Cholesterol: 0.3 mg
- Sodium: 260.6 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.2 g
- Protein: 3.3 g
View full nutritional breakdown of HealthierLynn's Whole Wheat Pumpkin Muffins calories by ingredient
Introduction
This is a tasty, healthy treat with coffee for breakfast! This is a tasty, healthy treat with coffee for breakfast!Number of Servings: 12
Ingredients
-
1/4 c. Egg Beaters
2/3 c. Splenda
1 can (15 oz.) Pumpkin (not pumpkin pie mix)
1 t. Vanilla Extract
2/3 c. Nonfat Milk
1 c. Whole Wheat Flour
1/2 c. Oat Flour (or Quaker Old-Fashioned Oats)
1 t. Baking Soda
1 t. Baking Powder
1/2 t. Salt
1-1/2 t. Cinnamon
1-1/2 t. Pumpkin Pie Spice
Directions
Note: If you don't have oat flour, run the Oats through a blender until they are a flour consistency.
Preheat oven to 425 degrees. Line a muffin pan with paper baking cups.
In a large bowl, combine pumpkin, Egg Beaters, Splenda, vanilla and milk; stir well. Sift in both flours, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Fill the muffin cups equally and sprinkle more cinnamon over the tops. Bake 20 minutes or until an inserted toothpick comes out clean.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user HEALTHIERLYNN.
Preheat oven to 425 degrees. Line a muffin pan with paper baking cups.
In a large bowl, combine pumpkin, Egg Beaters, Splenda, vanilla and milk; stir well. Sift in both flours, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Fill the muffin cups equally and sprinkle more cinnamon over the tops. Bake 20 minutes or until an inserted toothpick comes out clean.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user HEALTHIERLYNN.
Member Ratings For This Recipe
-
CD13253857
-
NAPPILICIOUS
-
CANADIANJADE
-
MARZIEHELLEN
-
AMMER333