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Whole Grain Pumpkin Muffins Recipe
|Wheat bran cereal shred||3⁄4 Cup (12 tbs)|
|Nonfat buttermilk||3⁄4 Cup (12 tbs)|
|Cooked mashed pumpkin||1⁄2 Cup (8 tbs), mashed|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Egg||1 , lightly beaten|
|Grated orange rind||1 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Teaspoon|
|Vegetable cooking spray||1|
|Ground cinnamon||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1749 Calories from Fat 607
% Daily Value*
Total Fat 69 g105.5%
Saturated Fat 9.4 g47.2%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 1411.1 mg58.8%
Total Carbohydrates 267 g89.1%
Dietary Fiber 23.1 g92.4%
Sugars 89 g
Protein 33 g65.9%
Vitamin A 105.1% Vitamin C 120%
Calcium 34.2% Iron 153.1%
*Based on a 2000 Calorie diet
Add pumpkin, oil, egg, and orange rind; stir well.
Combine all-purpose flour and next 6 ingredients in a bowl; make a well in center of mixture.
Add buttermilk mixture, stirring just until dry ingredients are moistened (batter will be thick).
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle evenly over muffins.
Bake at 400° for 15 to 20 minutes or until golden.