Whole Wheat Pumpkin Muffins
Prep Time: 15 mins
Cook Time: 20 mins
Meal Types:
Breads & Baked Products
Snacks
Breakfast
Rating:
fatsecret members overall average rating
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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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Nutrition summary:
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There are 190 calories in 1 serving of Whole Wheat Pumpkin Muffins. |
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Calorie break-down: 54% fat, 40% carbs, 7% protein. |
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Nutrition Facts
Amount Per Serving
Calories
190
% Daily Values*
Total Fat
11.73g
15%
Saturated Fat
1.725g
9%
Trans Fat
-
Polyunsaturated Fat
2.212g
Monounsaturated Fat
6.808g
Cholesterol
36mg
12%
Sodium
218mg
9%
Total Carbohydrate
19.49g
7%
Dietary Fiber
2.2g
8%
Sugars
9.36g
Protein
3.31g
Vitamin D
-
Calcium
15mg
1%
Iron
0.79mg
4%
Potassium
116mg
2%
Vitamin A
0mcg
0%
Vitamin C
0.1mg
0%
10%
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of RDI*
(190 calories)
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Calorie Breakdown:
Carbohydrate (39%)
Fat (54%)
Protein (7%)
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* Based on a RDI of 2000 calories
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