pk's Ramped Up Pumpkin Muffins

pk's Ramped Up Pumpkin Muffins
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 231.0
  • Total Fat: 13.8 g
  • Cholesterol: 26.6 mg
  • Sodium: 136.3 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.5 g

View full nutritional breakdown of pk's Ramped Up Pumpkin Muffins calories by ingredient
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Introduction

The base for this recipe is SP's featured Pumpkin Muffins recipe. I made a few changes and discovered that whoever wrote the recipe must have used a large sized muffin pan as I yielded 16, not 9 muffins! The base for this recipe is SP's featured Pumpkin Muffins recipe. I made a few changes and discovered that whoever wrote the recipe must have used a large sized muffin pan as I yielded 16, not 9 muffins!
Number of Servings: 16

Ingredients

    1/2C plus 5-1/3 T whole wheat flour
    1/2C plus 5-1/3 T white flour
    1t baking soda
    1/2t baking powder
    1/2t salt
    1/2t ground cloves
    1/2t ground nutmeg
    1/2t ground cinnamon
    6T flax seeds (I use GNC Cold-Milled)
    1/2C ground walnuts
    2 eggs, beaten
    1C sugar (try using 1/2C sugar and 1/2C applesauce or mashed banana - remember to adjust nutritional info if you do this)
    1C canned pumpkin
    3/4C olive oil
    1/4C water

Directions

Preheat oven to 350.

Combine all dry ingredients, except sugar, in bowl and set aside.

In medium-sized mixing bowl combine eggs, sugar, pumpkin, olive oil and water. (if using banana or applesauce include it, too)

Pour dry ingredients into wet and stir to combine.

Line cupcake/muffin pans with paper liners, or use non-stick or lightly sprayed pans. Fill 3/4 to top with batter.

Bake 20 minutes. If pans aren't lined remove muffins right away.

Yields 16 cupcake-sized muffins.



Number of Servings: 16

Recipe submitted by SparkPeople user PKLOSES.

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