Chunky Apple-Pumpkin Muffins

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1 users rated this recipe an average rating of 1.0
Makes:
12 servings
Serving Size:
1 muffin
Prep:
20 mins
Bake:
20 mins to 25 mins 375°F
Cool:
5 mins
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Chunky Apple-Pumpkin Muffins

Ingredients
 
Nonstick cooking spray
1 1/2
teaspoons baking powder
1
teaspoon pumpkin pie spice
1/2
teaspoon salt
3/4
cup canned pumpkin
1/2
cup applesauce
1/2
cup refrigerated or frozen egg product, thawed
1/3
cup packed brown sugar
1/4
cup fat-free milk
2
tablespoons cooking oil
1/2
cup finely chopped cooking apple
1/2
cup salted pumpkin seeds, toasted

Directions

  1. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside. In a large bowl combine all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, and salt. Make a well in center of flour mixture.
  2. In a medium bowl combine pumpkin, applesauce, egg product, brown sugar, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in apple and pumpkin seeds.
  3. Spoon batter into the prepared muffin cups, filling each about three-fourths full. Bake in a 375 degree oven for 20 to 25 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

Nutrition Facts

(Chunky Apple-Pumpkin Muffins)
    Per serving:
  • 176 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 225 mg sodium,
  • 24 g carb.,
  • 2 g fiber,
  • 9 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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