Pumpkin Muffins Whole Wheat Recipe

1. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
   
   
2. In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
   
   
3. Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.
   
   

Nutrition Facts

Serving Size 65.1g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 101 Calories from Fat 20

% Daily Value*

Total Fat 2.2g 3%

Saturated Fat 0.5g 3%

Trans Fat 0.0g

Cholesterol 21mg 7%

Sodium 79mg 3%

Total Carbohydrates 18.1g 6%

Dietary Fiber 1.2g 5%

Sugars 6.1g

Protein 2.2g

Vitamin A 43% • Vitamin C 2% Calcium 4% • Iron 6%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in selenium Very high in vitamin A

Bad points High in sugar