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12 servings
Prep Time:
15 mins
Cook Time:
20 mins
Meal Types:
Breads & Baked Products
Average FatSecret member ranking fatsecret members overall average rating

Whole Wheat Pumpkin Muffins II

Tasty and healthy pumpkin muffins without that depressing feeling afterwards.



  1. Preheat oven to 350 °F (175 °C). Lightly brush muffin pan with olive oil.
  2. Sift the flour, baking soda and salt into a medium bowl, set aside.
  3. Whisk olive oil and sugar until smooth. Mix in eggs one at a time and extract.
  4. Add the canned pumpkin, cinnamon and nutmeg. Mix well.
  5. Mix in the flour mixture until just incorporated.
  6. Fold in the nuts and transfer to muffin pan.
  7. 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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Not too bad.
02 Oct 12 by member: mistyp8
use brown sugar splenda
27 Oct 10 by member: lookiecookie
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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Nutrition summary:

There are 190 calories in 1 serving of Whole Wheat Pumpkin Muffins II.
Calorie break-down: 54% fat, 40% carbs, 7% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 106
Calories 190
% Daily Values*
Total Fat 11.73g 18%
  Saturated Fat 1.725g 9%
  Polyunsaturated Fat 2.212g  
  Monounsaturated Fat 6.808g  
Cholesterol 36mg 12%
Sodium 218mg 9%
Potassium 116mg  
Total Carbohydrate 19.49g 6%
  Dietary Fiber 2.2g 9%
  Sugars 9.36g  
Protein 3.31g  
Vitamin A 312% Vitamin C 3%
Calcium 25% Iron 68%
of RDI*
(190 calories)
10% of RDI
Calorie Breakdown:
Carbohydrate (39%)
Fat (54%)
Protein (7%)
* Based on a RDI of 2000 calories