Whole Wheat Pumpkin and Hemp Muffins, Sugar free

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 42.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.1 mg
  • Sodium: 32.4 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.2 g

View full nutritional breakdown of Whole Wheat Pumpkin and Hemp Muffins, Sugar free calories by ingredient
Submitted by:

Introduction

Freezes well and reheats well for breakfast, fast. Try it with a tiny dab of whipped cream cheese or sour cream after slicing and toasting in a trusty heavy pan. Freezes well and reheats well for breakfast, fast. Try it with a tiny dab of whipped cream cheese or sour cream after slicing and toasting in a trusty heavy pan.
Number of Servings: 24

Ingredients

    1 cup Pureed pumpkin, unsweetened, (canned or fresh)
    1/2 cup Applesauce, unsweetened
    1/2 cup Plain nonfat yogurt
    1/4 Egg whites
    1 3/4 cup Whole Wheat Flour
    1/4 cup Hemp protein powder with Fiber
    1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 1
    1 tsp Baking soda
    2 tsp Baking powder
    1/4 tsp Salt
    2 tsp Cinnamon
    1 tsp 5 or 7 spice blend
    2 tsp vanilla extract

Tips

A reworking of a popular protein muffin recipe that is made with oats and protein powder on Dashing Dish blog.


Directions

1
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or silicone so you don't have to waste a thing.
2
In a blender, (or food processor), mix all of the wet ingredients together. In a medium sized mixing bowl mix all of the dry ingredients. Pour the wet mix into the dry mix bowl and, well, mix.
3
Divide mixture among muffins tins, scant 1/3 cup measure should work, and place into pre-heated oven. Bake for 20-25 minutes, or until tops are lightly golden brown.
4
Cool muffins before removing from pan.

Serving Size: makes 24 muffins

Rate This Recipe