Whole Wheat Pumpkin Muffins
Preparation Time: 15 mins
Cooking Time: 20 mins
Meal type:
Breads & Baked Products
Snacks
Breakfast
Rating:
FatSecret Members Average Rating
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by member: mizzv ![](https://m.ftscrt.com/static/member/c3349f0c-c258-4015-8e54-b08a7c7944fe_tiny.jpg)
Whole Wheat Pumpkin Muffins
Tasty and healthy pumpkin muffins without that depressing feeling afterwards.
Ingredients
Directions
- Preheat oven to 350 °F (175 °C). Lightly brush muffin pan with olive oil.
- Sift the flour, baking soda and salt into a medium bowl, set aside.
- Whisk olive oil and sugar until smooth. Mix in eggs one at a time and extract.
- Add the canned pumpkin, cinnamon and nutmeg. Mix well.
- Mix in the flour mixture until just incorporated.
- Fold in the nuts and transfer to muffin pan.
- Bake for about 20-25 minutes. Let sit for 10 minutes. Enjoy!
126 members have added this recipe to their cookbook.
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![](https://m.ftscrt.com/static/images/box/membersicon.gif) Reviews
Not too bad.
02 Oct 12 by member: mistyp8
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LOVED these muffins-used Splenda blend brownsugar (will try brown sugar substitute next) instead-made them for work and no one noticed! I have Type II Diabetes and had trouble finding receipe with all whole wheat flour.
25 Oct 10 by member: Pope Joan
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Nutritional Summary:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
There are 190 calories in 1 serving of Whole Wheat Pumpkin Muffins.
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Calorie Breakdown: 54% fat, 40% carbs, 7% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
796 kj
190 kcal
Fat
11.73g
Saturated Fat
1.725g
Monounsaturated Fat
6.808g
Polyunsaturated Fat
2.212g
Carbohydrates
19.49g
Sugar
9.36g
Fibre
2.2g
Protein
3.31g
Sodium
218mg
Cholesterol
36mg
Potassium
116mg
Calorie Breakdown:
Carbohydrate (39%)
Fat (54%)
Protein (7%)
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*Based on an RDI of 2000 calories
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