Whole Wheat Pumpkin Muffins

Whole Wheat Pumpkin Muffins

4.6 of 5 (78)
editors choice
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 156.4
  • Total Fat: 4.0 g
  • Cholesterol: 17.3 mg
  • Sodium: 247.3 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.2 g

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


Introduction

A nutritious muffin especially full of Vitamin A. A nutritious muffin especially full of Vitamin A.
Number of Servings: 12

Ingredients

    1 egg
    2/3 cup sugar
    1 can (1-3/4 cups) mashed, plain pumpkin
    1 tsp vanilla extract
    2/3 cup nonfat milk
    1-1/2 cups whole wheat flour
    1 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt
    1 tsp ground cinnamon
    1 tsp ground nutmeg
    1/2 tsp pumpkin pie spice
    1/2 cup chopped walnuts

Directions

Position oven rack in center of oven.
Preheat oven to 400*F.
Place foil muffin cups in a 12-cup muffin pan; or spray muffin pan with cooking spray. Note: Do not use paper muffin cups; muffins will stick.
Cream egg and sugar with electric mixer until thickened, about 3 minutes.
Stir in pumpkin, vanilla, and milk until well-mixed.
Gently stir in flour, baking soda, baking powder, salt, and spices until combined.
Do not over-mix.
Stir in walnuts.
Drop batter into prepared muffin pan, filling cups about 3/4 full.
Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.


Number of Servings: 12

Recipe submitted by SparkPeople user SUSAN9875.

TAGS:  Snacks |

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    7 of 7 people found this review helpful
    Delicious! I added 6oz of low fat cottage cheese to ramp up the protein in this recipe, and it worked out pretty well. Just like sour cream in sinful muffins, cottage cheese made them moist-er. - 4/22/09


  • no profile photo

    Very Good
    5 of 5 people found this review helpful
    For those of you that prefer a little chocolate fix, the walnuts can be traded for a 1/2 cup of mini chocolate chips for about the calorie count according to my calculation on the recipe calculator here. Yummy either way. - 2/23/08


  • no profile photo

    Incredible!
    5 of 5 people found this review helpful
    I love these! They taste just like pumpkin bread and are very moist unlike a lot of muffins. I only cooked mine for 15-17 minutes, so you might want to test your oven out the first time you make them. - 5/15/07


  • no profile photo

    Incredible!
    4 of 4 people found this review helpful
    I love these muffins. I substituted sunflowers seeds for the walnuts. And I got more than 12 muffins from this recipe. Will make again. - 3/22/09


  • no profile photo

    Incredible!
    4 of 4 people found this review helpful
    Awesome! I made this recipe as mini muffins (made 48) and baked them for 10 minutes. My 3 year old loved them. Mini muffin just right when you want something sweet but not a lot of calories. Thank you for this recipe I will make it often! - 3/18/09