Whole Wheat and Oat Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 137.3
- Total Fat: 1.5 g
- Cholesterol: 31.0 mg
- Sodium: 216.2 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 3.8 g
- Protein: 4.2 g
View full nutritional breakdown of Whole Wheat and Oat Pumpkin Muffins calories by ingredient
Introduction
https://cookieandkate.com/2014/healthy-maple-pumpkin-muffins/ https://cookieandkate.com/2014/healthy-map
le-pumpkin-muffins/
Number of Servings: 12
Ingredients
-
1/3 cup Unsweetened Apple Sauce
1/2 cup Honey
2 large Eggs
15 oz can 100% Pumpkin Puree
1 tsp Baking Soda
1 tsp Vanilla Extract
1/2 tsp Salt
1/2 tsp Cinnamon, ground
1/4 tsp Ginger, ground
1/2 tsp Nutmeg, ground
1/4 tsp Cloves, ground
1 3/4 cup Whole Wheat Flour
1/3 cup Quaker Oats - Quick 1 Minute - Dry
Directions
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Line muffin tin with paper liners or grease muffin tin.
In a large bowl, beat the oil and honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and cloves.
Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
Divide the batter evenly between the 12 muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack. These muffins are delicate until they cool down so it’s best to wait until they have cooled down to remove them from the tin.
You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is or with a spread of nut butter or regular butter.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user NICKITTY.
In a large bowl, beat the oil and honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and cloves.
Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
Divide the batter evenly between the 12 muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack. These muffins are delicate until they cool down so it’s best to wait until they have cooled down to remove them from the tin.
You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is or with a spread of nut butter or regular butter.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user NICKITTY.