Whole Wheat Pumpkin Muffins Recipe


Submitted by babydollsea_

Makes 12 servings


Only 30 minutes to prepare and bake!

Ingredients
1 egg
1 Splenda Quick Pack or 2/3 cup Splenda
15 oz pumpkin(1 3/4 cups)
1 tsp vanilla extract
2/3 cup Hood 2% milk
1 cup whole wheat flour
1/2 cup oat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice
Directions
  1. Preheat oven to 425 degrees. Spray a 12-serving muffin pan with nonstick cooking spray or line with paper baking cups and spray insides with nonstick cooking spray. Set aside.

  2. In a large bowl combine pumpkin, eggs, splenda, vanilla, milk and stir well. Sift in flours, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Fill prepared muffin cups equally, sprinkle tops with extra cinnamon.

  3. Bake 20 minutes, or until a wooden toothpick inserted in center comes out clean.

Categories

Breakfast, Brunch, Dessert

Nutrition Facts
Serving Size 68.3g
Amount Per Serving
Calories
73
Calories from Fat
13
% Daily Value*
Total Fat
1.4g
2%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
17mg
6%
Sodium
218mg
9%
Total Carbohydrates
13.2g
4%
Dietary Fiber
1.8g
7%
Sugars
1.4g
Protein
3.1g
Vitamin A 111% Vitamin C 2%
Calcium 5% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
C
  Good points
  • Very high in vitamin A
  •   Bad points
  • High in sodium
  • Contains alcohol
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