Whole Wheat Pumpkin Muffin


4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 155.2
  • Total Fat: 5.4 g
  • Cholesterol: 22.5 mg
  • Sodium: 189.8 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.0 g

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



Number of Servings: 24

Ingredients

    Mix in a large bowl:
    1 ½ c. sugar
    ½ c. canola oil
    3 eggs
    1 can pumpkin
    ½ c. water

    In another bowl, combine:
    3 c. whole grain PASTRY flour (found in the organic flour section)
    1 ½ tsp. Baking powder
    1 tsp. Baking soda
    1 tsp. Salt
    ¼ tsp. Cloves
    ¾ tsp. Cinnamon
    1 tsp. Nutmeg

Directions

Add the flour/spice mixture to the large bowl and blend. Spread into 24 muffin tins. Bake at 400 degrees for 15 minutes. * These freeze well.

Number of Servings: 24

Recipe submitted by SparkPeople user EASHLEY76.

TAGS:  Snacks | Snack | Snacks Snack |

Member Ratings For This Recipe


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    Very Good
    these were great but I found more water was needed to mix it all together. - 1/27/11


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    How big is the can of pumpkin? I have several pumpkins & squashes that I'd like to use this recipe for and I am not sure how much to use. - 9/24/08

    Reply from EASHLEY76 (10/21/08)
    I use the smaller can. I don't have one now. So, I cannot give you the exact size. Sorry!