Whole Wheat Pumpkin Muffins

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4.5 by 3 people

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  • Makes: 12 servings
  • Prep: 15 mins
  • Cool: 5 mins
  • Bake: 15 mins to 18 mins 375°F

Whole Wheat Pumpkin Muffins

Reviews (0)

4.5 by 3 people

Rate This!

Directions

  1. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.
  2. 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.
  3. 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).
  4. Spoon batter into prepared muffin cups, filling each about 2/3 full. Bake in a 375 degree 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. Serve warm. Makes 12 muffins.
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Nutrition Facts (Whole Wheat Pumpkin Muffins)

  • Per serving:
  • 104 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 18 mg chol.,
  • 154 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

3 Ratings
1439 Days Ago
I thought these were very good. I think that next time I may add craisins or dome chopped nuts. They are best ehen slightly warmed in the microwave.

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