Pumpkin Poblano Muffins

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 53.7
  • Total Fat: 2.1 g
  • Cholesterol: 7.6 mg
  • Sodium: 170.9 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.0 g

View full nutritional breakdown of Pumpkin Poblano Muffins calories by ingredient
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Yummy and spicy sweet, perfect with tacos or chili! Yummy and spicy sweet, perfect with tacos or chili!
Number of Servings: 32


    1 box Jiffy corn muffin mix
    1/2 c whole wheat flour
    (***The original recipe calls for 1 c corn meal and 1 cup flour, but I used what I had on hand.)
    1 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt
    1 tbsp brown sugar
    2 tbsp olive oil
    2/3 c almond milk, original
    1 egg
    1 c canned pure pumpkin
    1 Poblano pepper, seeded and diced
    ground black pepper


Preheat the oven to 375 F. In one bowl, combine all the dry ingredients. Gently whisk in the liquid ingredients until a smooth batter forms. Add Poblano pepper and ground black pepper to taste. Lightly spray a mini muffin pan with non-stick cooking spray and spoon batter into cups (should be almost to the top). Bake for 15 minutes or until a toothpick inserted comes out clean. Makes approximately 32 mini muffins.

Note: You can cut out more of the fat by using egg whites and fat-free milk; I just used what I had on hand for the recipe. Enjoy!

Recipe taken from http://brokeassgourmet.com/

Number of Servings: 32

Recipe submitted by SparkPeople user MCHLLEMABELLE.

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