Prep Time: 15 mins
Cook Time: 20 mins
Meal Types:
Breads & Baked Products
Snacks
Breakfast
Rating:
fatsecret members overall average rating
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Whole Wheat Pumpkin Muffins II
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!
115 members have added this recipe to their cookbook.
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 Reviews
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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Not too bad.
02 Oct 12 by member: mistyp8
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Nutrition summary:
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There are 190 calories in 1 serving of Whole Wheat Pumpkin Muffins II. |
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Calorie break-down: 54% fat, 40% carbs, 6% protein. |
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Nutrition Facts
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Serving Size 1 serving
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| Amount Per Serving |
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Calories from Fat 106
Calories 190
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| % Daily Values* |
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Total Fat
11.73g
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18% |
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Saturated Fat
1.725g
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9% |
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Polyunsaturated Fat
2.212g
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Monounsaturated Fat
6.808g
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Cholesterol
36mg
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12% |
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Sodium
218mg
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9% |
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Potassium
116mg
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Total Carbohydrate
19.49g
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6% |
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Dietary Fiber
2.2g
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9% |
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Sugars
9.36g
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Protein
3.31g
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| Vitamin A
26% |
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Vitamin C
0% |
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| Calcium
2% |
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Iron
6% |
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| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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10%
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of RDI*
(190 calories)
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Calorie Breakdown:
Carbohydrate (40%)
Fat (54%)
Protein (6%)
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* Based on a RDI of 2000 calories
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