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Whole Wheat Pumpkin Muffins


Bake Time 15 minutes

Prep Time 15 minutes

Yield

Makes 12 servings

Ingredients

1-1/3 cups all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar substitute*
1-1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup canned solid-pack pumpkin
2/3 cup orange juice
3 tablespoons honey
1/4 cup canola oil

*This recipe was tested with sucralose-based sugar substitute.

Preparation

  1. Preheat oven to 400°F. Coat 12 (2-1/2-inch) muffin pan cups with nonstick cooking spray.
  2. Combine all-purpose flour, whole wheat flour, sugar substitute, baking powder, pumpkin pie spice, baking soda and salt in large bowl.
  3. Combine eggs, pumpkin, orange juice, honey and oil in medium bowl. Add to dry ingredients, stirring just until moistened. Spoon into prepared muffin cups. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in muffin pan on wire rack 5 minutes. Remove from pan. Serve warm.

Nutritional Information

Serving Size: 1 muffin
Fiber 2 g
Carbohydrate 26 g
Cholesterol 35 mg
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 32 %
Calories 164
Protein 4 g
Sodium 214 mg

Dietary Exchange

Starch 1-1/2
Fat 1

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