Whole Wheat Pumpkin Muffins

Prep Time: 5 minutes
Cooking Time: 18 minutes
Brought to you by Wholesome Temptation™
1½ cup whole wheat flour
½ cup packed brown sugar
½ tsp cinnamon
¼ tsp cloves
¼ tsp ginger
¼ tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs
1 cup unsweetened pumpkin puree
½ cup canola oil
½ cup honey

Preheat the oven to 350 degrees F.  Grease a 12-cup muffin pan, or line with paper liners.  Stir together the whole wheat flour, brown sugar, spices, baking powder, baking soda and salt in a large bowl.  Make a well in the center; place eggs, pumpkin, oil, and honey in the well.   Mix just until the dry ingredients are absorbed.  Spoon into muffin cups so they are ¾ full.  Bake for 18 minutes or until the tops spring back when lightly touched.  Cool in the pan before removing from cups.

Makes 12-15 muffins

Nutrition information per serving:  Calories: 177; Total Fat: 8g; Saturated Fat: 1g; Sodium: 130mg; Carbohydrate: 25g; Fiber: 1g; Protein: 2.2g
whole-wheat-pumpkin-muffins
 

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