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Nutrition Facts
Serving Size 1 (54g) Recipe makes 12 servings
Calories 109
Calories from Fat 23		(21%)
Amount Per Serving		%DV
	Total Fat 2.7g	4%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 23mg		7%
Sodium 164mg		6%
Potassium 97mg		2%
Total Carbohydrate 18.5g		6%
	Dietary Fiber 1.5g	6%
	Sugars 3.6g
Protein 3.4g		6%
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Whole Foods Whole Wheat Pumpkin Muffins

Recipe #166474 | 35 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: londongavchick
May 1, 2006

Very yummy muffins courtesy of the can label off of the 365 canned pumpkin. I even substituted egg beaters for the egg, splenda for the sugar and applesauce for the butter and they are still great.

SERVES 12 , 12 muffins (change servings and units)

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar (or splenda)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/8 teaspoon salt
1 beaten egg (or egg substitute)
3/4 cup skim milk
2 tablespoons butter, melted (or applesauce)
1/2 cup canned pumpkin
cooking spray

Directions

1
Preheat oven to 375 degrees.
2
Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set asie.
3
In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
4
In a small bowl, combine egg, milk and butter and then stir in pumpkin.
5
Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
6
Spoon batter into prepared muffin cups, filling about 2/3 full.
7
Bake 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. Serve warm.

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Featured Reviews for This Recipe

From: Chef #1412285

On Oct 11, 2009

Agreed - could use a little more spice, but since these were for my 10 month old infants, I was attracted by the low sugar, whole wheat, mild spice aspects. Will use again

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From: aimbrulee

On Oct 22, 2008

I took advice from other reviews and added more sugar and spice. I used !/3 c sugar and added an extra 1/2 tsp cinnamon 1/4 tsp ground ginger and grated some fresh nutmeg into the mix. The muffins did rise very nicely, after tasting I still wish I had added even more spices. But they are certainly yummy for such a lowfat muffin. I think I will be making them again soon. Thanks.

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From: Chef #621524

On Oct 20, 2007

I used 100% whole wheat flour which makes the muffins a bit more dense. I used the splenda and applesauce but regular eggs. For spices, I added a lot more which makes a huge difference: 1.5 tsp of cinnamon, 1 tsp of ginger, 0.5 tsp of nutmeg. Try them!

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From: ljbird

On Oct 13, 2006

I made the recipe with the Splenda and the applesauce. I thought they were great! I thought they weren't quite sweet enough, so I dipped them in a little sugar-free maple syrup. Yum!

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Read all 6 reviews