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Baked: Whole Wheat Pumpkin Muffins II
Tasty and healthy pumpkin muffins without that depressing feeling afterwards.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
This recipe includes superfoods such as:
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Get it now →Ingredients
1/4 cup walnuts
1/2 cup canned pumpkin
2 large eggs
1 1/4 cups whole wheat flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp vanilla extract
1/2 cup olive oil
1 tsp baking soda
1/2 cup packed brown sugar
Instructions
1. Preheat oven to 350 °F (175 °C). Lightly brush muffin pan with olive oil.
2. Sift the flour, baking soda and salt into a medium bowl, set aside.
3. Whisk olive oil and sugar until smooth. Mix in eggs one at a time and extract.
4. Add the canned pumpkin, cinnamon and nutmeg. Mix well.
5. Mix in the flour mixture until just incorporated.
6. Fold in the nuts and transfer to muffin pan.
7. Bake for about 20-25 minutes. Let sit for 10 minutes. Enjoy!
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Get it now →Nutrition Facts
Serving Size: 12
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 190 kcal | ||
| Fat 11.73 g | ||
| Carbohydrate 19.49 g | ||
| Protein 3.31 g | ||
| Iron 68 mg | ||
| Calcium 25 mg | ||
| Cholesterol 36 mg | ||
| Monounsaturated Fat 6.81 g | ||
| Polyunsaturated Fat 2.21 g | ||
| Saturated Fat 1.73 g | ||
| Sodium 218 mg | ||
| Sugar 9.36 g | ||
| Potassium 116 mg | ||
| Vitamin A 312 mcg | ||
| Vitamin C 3 mg | ||
| Fiber 2.2 g | ||
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