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Whole Wheat Pumpkin Muffins

Diabetic.Foodie's picture
Ingredients
  Non-stick cooking spray 1
  Non stick cooking spray 1 Tablespoon
  All purpose flour 1 Cup (16 tbs)
  Whole wheat flour 3⁄4 Cup (12 tbs)
  Sugar 3 Tablespoon
  Baking powder 2 Teaspoon
  Pumpkin pie spice 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Beaten egg 1
  Egg 1 , beaten
  Fat free milk 3⁄4 Cup (12 tbs)
  Margarine/Butter 2 Tablespoon, melted
  Canned pumpkin 1⁄2 Cup (8 tbs)
Directions

Lightly coat twelve 2 1/2-inch muffin cups with cooking spray; set aside.
In a large bowl stir together all-purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt.
Make a well in the center of flour mixture.
In a small bowl combine egg, milk, and margarine; stir in pumpkin.
Add all at once to flour mixture.
Stir just until moistened (batter should be lumpy).Spoon the batter into the prepared muffin cups, filling each about two- thirds full.
Bake in a 375°F oven for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean.
Cool in pan on a wire rack for 5 minutes.
Remove from muffin cups.

Recipe Summary

Course: 
Breakfast
Method: 
Baked

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1576 Calories from Fat 460

% Daily Value*

Total Fat 52 g79.5%

Saturated Fat 10.6 g52.8%

Trans Fat 0 g

Cholesterol 426.4 mg142.1%

Sodium 1638.5 mg68.3%

Total Carbohydrates 240 g80.1%

Dietary Fiber 19.6 g78.3%

Sugars 59.8 g

Protein 47 g93.1%

Vitamin A 413.2% Vitamin C 13.5%

Calcium 112.3% Iron 85%

*Based on a 2000 Calorie diet

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Whole Wheat Pumpkin Muffins Recipe