Whole Wheat Pumpkin Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 164.9
  • Total Fat: 7.3 g
  • Cholesterol: 30.8 mg
  • Sodium: 123.7 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.4 g

View full nutritional breakdown of Whole Wheat Pumpkin Muffins calories by ingredient
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Adapted from the "Meatless Mondays" site Adapted from the "Meatless Mondays" site
Number of Servings: 12


    1/2 cup all-purpose flour
    1 cup whole wheat flour
    1 teaspoon baking powder
    1 1/2 cups canned pumpkin puree
    1/3 cup olive oil
    2 large eggs
    2 1/2 teaspoon pumpkin pie spice or cinnamon
    1/2 cup sugar
    1/2 teaspoon baking soda
    1/2 teaspoon salt


Preheat oven to 350 F. Line mini-muffin pan with muffin cups.

Mix together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda and salt in a large bowl until smooth.

Stir together the flours and baking powder.

Add dry ingredients the pumpkin mixture. Mix until just combined.

Pour batter into each muffin cup, so that each cup is about 3/4 full.

Bake for about 18-20 minutes, or until muffins are puffed and golden brown. When muffins are done, a wooden toothpick inserted into the center of the muffin should come out clean.

Serving Size: Makes 12 regular-sized muffins

Number of Servings: 12

Recipe submitted by SparkPeople user NLAW81.

TAGS:  Snacks |

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