Pumpkin Muffins (adapted)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 213.9
- Total Fat: 7.4 g
- Cholesterol: 40.8 mg
- Sodium: 205.1 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 3.2 g
- Protein: 3.6 g
View full nutritional breakdown of Pumpkin Muffins (adapted) calories by ingredient
Introduction
Taken from another's adaption of a another's adaptation. Taken from another's adaption of a another's adaptation.Number of Servings: 12
Ingredients
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Dry ingredients:
1/2 Cup Whole Wheat Flour
1 tsp baking Powder
Wet Ingredients:
15 oz Can of Pumpkin Puree
1/3 Cup of Olive Oil
2 Large Eggs
1 Cup Splenda Sugar Blend for Baking
Spices:
1 tsp Penzey's Pumpkin Pie Spice
1 tsp Penzey's Ground Cloves
1/2 tsp Baking Soda
1/2 tsp salt
Directions
1. Position Oven Rack in Middle and preheat oven to 350F.
2. Using either paper cups or olive oil, line muffin tin, set aside. Use a paper towel or rag to smooth out inside of cups if using oil or spray.
3. Whisk dry ingredients (flour and baking powder) together in small bowl. Set to side.
4. Whisk together wet ingredients and spices in large bowl. ( Olive Oil, eggs, salt, Splenda, Pumpkin pie spice, Cinnamon, cloves and Pumpkin Puree.) For best results whisk all except pumpkin until smooth. Then add pumpkin last.
5. When thoroughly mixed add dry ingredients a little at a time until just combined. (Do by hand, a mixer makes a hard muffin.)
6. Divide batter into 12 cup muffin tin when completely mixed.
7. Bake until golden-ish on top and a wooden pick comes out clean. Approximately 25-30 minutes.
8. Cool in pan 5 -10 minutes. Then transfer to rack or dish and cool to room temperature.
Number of Servings: 12
Recipe submitted by SparkPeople user 100ACREWOODS.
2. Using either paper cups or olive oil, line muffin tin, set aside. Use a paper towel or rag to smooth out inside of cups if using oil or spray.
3. Whisk dry ingredients (flour and baking powder) together in small bowl. Set to side.
4. Whisk together wet ingredients and spices in large bowl. ( Olive Oil, eggs, salt, Splenda, Pumpkin pie spice, Cinnamon, cloves and Pumpkin Puree.) For best results whisk all except pumpkin until smooth. Then add pumpkin last.
5. When thoroughly mixed add dry ingredients a little at a time until just combined. (Do by hand, a mixer makes a hard muffin.)
6. Divide batter into 12 cup muffin tin when completely mixed.
7. Bake until golden-ish on top and a wooden pick comes out clean. Approximately 25-30 minutes.
8. Cool in pan 5 -10 minutes. Then transfer to rack or dish and cool to room temperature.
Number of Servings: 12
Recipe submitted by SparkPeople user 100ACREWOODS.