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Pumpkin And Spice Muffins Recipe
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Wheat bran||1⁄2 Cup (8 tbs)|
|Pumpkin pie spice/1 1/2 teaspoons ground cinnamon plus 1/4 teaspoon each ground ginger and nutmeg||2 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Canned pure pumpkin||1 Cup (16 tbs) (Not Pumpkin Pie Filling)|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
|Pure maple syrup/Honey||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Egg||1 , melted|
|Finely grated carrots||1 Cup (16 tbs)|
|Mini semisweet chocolate chips||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3029 Calories from Fat 1396
% Daily Value*
Total Fat 158 g243%
Saturated Fat 46.5 g232.7%
Trans Fat 0 g
Cholesterol 339.2 mg
Sodium 3450.7 mg143.8%
Total Carbohydrates 365 g121.6%
Dietary Fiber 42.1 g168.5%
Sugars 150.5 g
Protein 62 g124%
Vitamin A 1302.5% Vitamin C 37.4%
Calcium 121.7% Iron 134.1%
*Based on a 2000 Calorie diet
Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, combine flour, wheat bran, pie spice, baking powder, baking soda and salt.
In a large bowl, whisk together the pumpkin, yogurt, maple syrup, butter, egg and vanilla.
Stir in the carrots.
Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened.
Fold in chocolate chips and walnuts if desired.
Batter will be thick.
Divide muffin batter evenly among 12 muffin cups.
Bake on middle oven rack for 20 to 22 minutes or until a toothpick inserted in center comes out clean.
Cool on a wire rack.