Whole Wheat Pumpkin Muffins
Preparation Time: 15 mins
Cooking Time: 20 mins
Meal type:
Breads & Baked Products
Snacks
Breakfast
Rating:
FatSecret Members Average Rating
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by member: mizzv
Whole Wheat Pumpkin Muffins
Tasty and healthy pumpkin muffins without that depressing feeling afterwards.
Ingredients
Directions
- Preheat oven to 350 °F (175 °C). Lightly brush muffin pan with olive oil.
- Sift the flour, baking soda and salt into a medium bowl, set aside.
- Whisk olive oil and sugar until smooth. Mix in eggs one at a time and extract.
- Add the canned pumpkin, cinnamon and nutmeg. Mix well.
- Mix in the flour mixture until just incorporated.
- Fold in the nuts and transfer to muffin pan.
- Bake for about 20-25 minutes. Let sit for 10 minutes. Enjoy!
126 members have added this recipe to their cookbook.
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Reviews
Not too bad.
02 Oct 12 by member: mistyp8
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LOVED these muffins-used Splenda blend brownsugar (will try brown sugar substitute next) instead-made them for work and no one noticed! I have Type II Diabetes and had trouble finding receipe with all whole wheat flour.
25 Oct 10 by member: Pope Joan
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Nutritional Summary:
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There are 190 calories in 1 serving of Whole Wheat Pumpkin Muffins.
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Calorie Breakdown: 54% fat, 40% carbs, 7% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
796 kj
10%
190 kcal
Fat
11.73g
17%
Saturated Fat
1.725g
9%
Monounsaturated Fat
6.808g
Polyunsaturated Fat
2.212g
Carbohydrates
19.49g
7%
Sugar
9.36g
10%
Fibre
2.2g
Protein
3.31g
7%
Salt
0.54g
9%
Cholesterol
36mg
Potassium
116mg
6%
Calorie Breakdown:
Carbohydrate (39%)
Fat (54%)
Protein (7%)
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*Based on an RDI of 2000 calories
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