Whole Wheat Pumpkin Spice Muffins

Whole Wheat Pumpkin Spice Muffins
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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 116.1
  • Total Fat: 6.9 g
  • Cholesterol: 29.1 mg
  • Sodium: 125.7 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.3 g

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

Number of Servings: 11


    Muffin Ingredients:
    1 cup Whole Wheat Flour
    cups Splenda Granules
    2 teaspoons Baking Powder
    1- teaspoon Cinnamon
    teaspoons Ground Ginger
    teaspoons Nutmeg
    teaspoons Salt
    4 Tablespoons Unsalted Butter, cut into pieces
    1 cup Pumpkin Puree
    cups 2% Evaporated Milk
    1 whole Egg
    1- teaspoon Vanilla
    cup chopped Walnuts

    Below not included in nutrition info.

    2 Tablespoons Sugar
    1 teaspoon Cinnamon
    teaspoons Nutmeg
    cups Softened Butter
    4 ounces, weight Cream Cheese
    pounds Powdered


Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

Pour into a greased muffin pan. Fill no more than half way full.

Sprinkle with cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

To make the frosting, mix all ingredients on high until soft and whipped. Spread onto cooled muffins. Store in the fridge, as icing will soften at room temperature.

Serving Size: 11 large muffins

Number of Servings: 11

Recipe submitted by SparkPeople user 2DOGSANDACHICK.