Pumpkin Soy Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 184.7
- Total Fat: 7.2 g
- Cholesterol: 35.4 mg
- Sodium: 201.2 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 2.9 g
- Protein: 6.1 g
View full nutritional breakdown of Pumpkin Soy Muffins calories by ingredient
Introduction
If you use Gluten Free Brown Rice Baking Mix, these turn into great gluten free, wheat free treat If you use Gluten Free Brown Rice Baking Mix, these turn into great gluten free, wheat free treatNumber of Servings: 12
Ingredients
-
Egg, fresh, 2 large
Olive Oil, 1/3 cup
Pumpkin, canned, without salt, 1/2 Can
*Splenda Brown Sugar Blend 1/2 cup
Vanilla Extract, 1 tsp
Cinnamon, ground, 1 tsp
*Soy milk, Soy Milk, Natural,1/3 cup
Nutmeg, ground, 1 tsp
Ginger, ground, 1 tsp
Soy Flour, 1 cup
2/3 C Brown Rice Baking Mix
Baking Powder, 1 tsp
Salt, 1/2 tsp
Raisins, 1/2 cup (optional)
Directions
12 servings.
Preheat oven to 350. Spray muffin pans w/ non stick spray. Beat eggs about 2 minutes. Add the oil, pumpkin puree, soy milk and beat well. Add the brown sugar Splenda, vanilla and spices.
Mix dry ingredients together. Add to pumpkin mix just to blend. Add raisins if you opt to.
Bake about 20 min. or until firm to touch.
Number of Servings: 12
Recipe submitted by SparkPeople user APPLECRUMBLES.
Preheat oven to 350. Spray muffin pans w/ non stick spray. Beat eggs about 2 minutes. Add the oil, pumpkin puree, soy milk and beat well. Add the brown sugar Splenda, vanilla and spices.
Mix dry ingredients together. Add to pumpkin mix just to blend. Add raisins if you opt to.
Bake about 20 min. or until firm to touch.
Number of Servings: 12
Recipe submitted by SparkPeople user APPLECRUMBLES.
