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Whole Wheat Pumpkin Muffins Recipe
|Non-stick cooking spray||1|
|Non stick cooking spray||1 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Pumpkin pie spice||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Egg||1 , beaten|
|Fat free milk||3⁄4 Cup (12 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
|Canned pumpkin||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1576 Calories from Fat 460
% Daily Value*
Total Fat 52 g79.5%
Saturated Fat 10.6 g52.8%
Trans Fat 0 g
Cholesterol 426.4 mg
Sodium 1638.5 mg68.3%
Total Carbohydrates 240 g80.1%
Dietary Fiber 19.6 g78.3%
Sugars 59.8 g
Protein 47 g93.1%
Vitamin A 413.2% Vitamin C 13.5%
Calcium 112.3% Iron 85%
*Based on a 2000 Calorie diet
In a large bowl stir together all-purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt.
Make a well in the center of flour mixture.
In a small bowl combine egg, milk, and margarine; stir in pumpkin.
Add all at once to flour mixture.
Stir just until moistened (batter should be lumpy).Spoon the batter into the prepared muffin cups, filling each about two- thirds full.
Bake in a 375°F oven for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean.
Cool in pan on a wire rack for 5 minutes.
Remove from muffin cups.