Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 171.9
- Total Fat: 7.5 g
- Cholesterol: 35.4 mg
- Sodium: 162.5 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 2.3 g
- Protein: 3.4 g
View full nutritional breakdown of Pumpkin Muffins calories by ingredient
Introduction
I love muffins, but they need to be moist and delicious--I fed these to my family and they didn't even know they weren't eating the regular sugar-laden version. You can shave off about 25 calories per muffin if you omit the flax and the raisins, but you also short the nutritional values. I love muffins, but they need to be moist and delicious--I fed these to my family and they didn't even know they weren't eating the regular sugar-laden version. You can shave off about 25 calories per muffin if you omit the flax and the raisins, but you also short the nutritional values.Number of Servings: 12
Ingredients
-
1 cup all purpose flour
1/3 cup whole wheat flour
1 can (15 oz) pumpkin (not pie mix)
1/3 cup canola oil (substitute applesauce if you like)
2 large eggs
1 cup Splenda
1/4 cup Brown Splenda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt (optional)
2 Tbsp ground flax seed (optional)
1/2 cup golden raisins
Directions
Place rack in middle position and preheat oven to 350 degrees F. Spray 12-cup muffin tin with non-stick baking spray or line with papers.
In mixing bowl, mix together pumpkin, eggs, oil, Splenda and Brown Splenda. Combine dry ingredients in separate bowl, making sure ingredients are well distributed throughout the flour. Add dry ingredients to wet ingredients and stir till just combined. Divide batter among the muffin cups. Bake until puffed and golden, and a wooden pick inserted in the center of muffin comes out clean. About 25 to 30 minutes.
Cool in pan for 5 minutes then transfer to rack.
Makes a tasty breakfast, but they are so good, they also pass for dessert!
Optional--add 1/4 cup ground walnuts to batter or sprinkle tops with a few pumpkin seeds before baking.
Number of Servings: 12
Recipe submitted by SparkPeople user STUDIETWO.
In mixing bowl, mix together pumpkin, eggs, oil, Splenda and Brown Splenda. Combine dry ingredients in separate bowl, making sure ingredients are well distributed throughout the flour. Add dry ingredients to wet ingredients and stir till just combined. Divide batter among the muffin cups. Bake until puffed and golden, and a wooden pick inserted in the center of muffin comes out clean. About 25 to 30 minutes.
Cool in pan for 5 minutes then transfer to rack.
Makes a tasty breakfast, but they are so good, they also pass for dessert!
Optional--add 1/4 cup ground walnuts to batter or sprinkle tops with a few pumpkin seeds before baking.
Number of Servings: 12
Recipe submitted by SparkPeople user STUDIETWO.