pumpkin muffin
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 128.8
- Total Fat: 6.0 g
- Cholesterol: 31.6 mg
- Sodium: 153.6 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.8 g
- Protein: 4.2 g
View full nutritional breakdown of pumpkin muffin calories by ingredient
Number of Servings: 12
Ingredients
-
1 cup whole wheat flour
1/2 cup almond flour (you can just grind raw almonds to a fine flour)
1/2 old fashioned oats
1/2 cup chopped walnuts or almonds (these are optional)
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon natural sea salt
1 cup cooked pumpkin flesh, or winter squash or sweet potato
4 egg whites or 2 whole natural organic eggs
1/2 cup natural honey
1/2 cup kefir
1/4 cup coconut butter
2 tablespoons oats for topping
Directions
1. Preheat oven to 375 degrees F. Line muffin tin with parchment paper muffin liners.
2. Combine all dry ingredients in one bowl. Set aside.
3. Combine all wet ingredients in another bowl.
4. Add dry ingredients to wet ingredients. Mix ONLY until just combined.
5. Drop spoonfuls of batter into muffin tin. Fill to top. Sprinkle dry oats on top.
6. Bake for 25 minutes until just golden on top. Remove from heat and let cool on wire rack.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user KISS_04.
2. Combine all dry ingredients in one bowl. Set aside.
3. Combine all wet ingredients in another bowl.
4. Add dry ingredients to wet ingredients. Mix ONLY until just combined.
5. Drop spoonfuls of batter into muffin tin. Fill to top. Sprinkle dry oats on top.
6. Bake for 25 minutes until just golden on top. Remove from heat and let cool on wire rack.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user KISS_04.