Whole Wheat Pumpkin Spice Muffins
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
Ingredients
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Muffin Ingredients:
1 cup Whole Wheat Flour
½ cups Splenda Granules
2 teaspoons Baking Powder
1-½ teaspoon Cinnamon
¼ teaspoons Ground Ginger
½ teaspoons Nutmeg
½ teaspoons Salt
4 Tablespoons Unsalted Butter, cut into pieces
1 cup Pumpkin Puree
½ cups 2% Evaporated Milk
1 whole Egg
1-½ teaspoon Vanilla
½ cup chopped Walnuts
Below not included in nutrition info.
Topping
2 Tablespoons Sugar
1 teaspoon Cinnamon
¼ teaspoons Nutmeg
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FOR FROSTING:
¼ cups Softened Butter
4 ounces, weight Cream Cheese
½ pounds Powdered
Directions
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.
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.