Whole Wheat Pumpkin Muffins

Name: Whole Wheat Pumpkin Muffins
Yield: 12 servings
Ingredients: 1 large egg; 3/4 cup non-fat milk; 1 tsp pumpkin pie spice; 1/4 tsp salt; 2 tbsps margarine; 1/2 cup pumpkin; 2 tsps baking powder; 1/4 tsp baking soda; 3/4 cup whole wheat flour; 1 cup all purpose flour; 45 g sugar

A light and lovely muffin, especially for the fall.

Servings: 12
Type: Baked, Breakfast

Ingredients

1 large eggNutrition
3/4 cup non-fat milkNutrition
1 tsp pumpkin pie spiceNutrition
1/4 tsp saltNutrition
2 tbsps margarineNutrition
1/2 cup pumpkinNutrition
2 tsps baking powderNutrition
1/4 tsp baking sodaNutrition
3/4 cup whole wheat flourNutrition
1 cup all purpose flourNutrition
45 g sugarNutrition

Directions

1Mix together dry ingredients.
2Make a well in center of dry mixture.
3Blend together wet ingredients mix into dry, mix will be lumpy.
4Spoon into prepared muffin cups bake at 375 °F (190 °C) for 15-18 minutes.
5Cool for 5 minutes and remove.

Nutrition per serving

Nutrition Facts

Per 1 serving (55 g)

Calories111

Total Fat2.6 g

Saturated Fat0.5 g

Trans Fat0 g

Cholesterol18 mg

Sodium175 mg

Total Carbohydrate19.0 g

Dietary Fiber1.5 g

Sugars5.0 g

Protein3.3 g

Potassium: 96 mg

Per 100 g

Calories: 202
Protein: 6.0 g
Carbs: 34.7 g
Fat: 4.8 g

111kcal

Protein 12%
Carbs 67%
Fat 21%

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Recipe and nutrition data powered by FatSecret. Values are per serving and may vary with preparation.