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Nutrition Facts
Serving Size 1 muffins 54g Recipe makes 12 muffins) The following items or measurements are not included below: fat-free buttermilk pomegranate seeds
Calories 118
Calories from Fat 6		(5%)
Amount Per Serving		%DV
	Total Fat 0.8g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 168mg		7%
Potassium 97mg		2%
Total Carbohydrate 25.7g		8%
	Dietary Fiber 2.1g	8%
	Sugars 9.4g
Protein 3.1g		6%
how is this calculated?

Healthy Pumpkin Pomegranate Muffins

Recipe #197372 | 25 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: piccola
Nov 23, 2006

Needed something to use up the rest of a can of pumpkin. Pomegranate seeds were left over from a salad recipe. A lucky - and tasty! - coincidence.

12 muffins (change servings and units)

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup Grape-Nuts cereal (or similar cereal)
1/2 cup sugar or Splenda granular
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup canned pumpkin
1 cup fat-free buttermilk or soured milk
1 egg, beaten
3/4-1 cup pomegranate seeds

Directions

1
Preheat oven to 350. Coat 12 muffin cups with cooking spray.
2
Mix dry ingredients in a large bowl.
3
In a second bowl, combine wet ingredients.
4
Toss pomegranate seeds in the flour mix to coat.
5
Add wet ingredients to flour mix. Stir until just combined.
6
Pour into muffin cups. Bake for 20-30 minutes. Let cool before unmolding.

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Browse similar recipes by category

Course > Breads > Quick Breads > Muffins
Course > Breakfast
Preparation > Time to Make > < 30 mins
Occasion > Seasonal > Fall
Occasion > Brunch
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Ericadawn

On Oct 23, 2007

These were really good. I couldn't find pomegranate seeds, so I used raisins instead, and they turned out good. I wonder if cranberries would work too? Maybe next time!

1 person found this review helpful

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From: SweetySJD

On Nov 26, 2006

These caught my eye because I like to experiment with unusual combinations. I was pleasently surprised! I followed the recipe exactly and the only difference was the cook time. Mine took about 30-35 minutes. I was very impressed with how moist they were considering how little fat is in them. The muffins also turned out beautifully.

2 people found this review helpful

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From: 842172

On Feb 15, 2009

Here's one of those healthy recipes that I've been looking for! Very tasty, moist muffin that has just the right amount of sweetness. I substituted rolled oats for the Grape-Nuts, and combined the pomegranate seeds with raisins. (Also, I did the math, and each muffin comes out to be about 2 Weight Watchers points. Pretty good!)

1 person found this review helpful

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Read all 3 reviews