Whole Wheat Pumpkin Muffins the Editors of Publications International, Ltd.
Prep Time 15 minutes
Bake Time 15 minutes
Makes 12 servings
|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||cup canned solid-pack pumpkin|
|2/3||cup orange juice|
|1/4||cup canola oil|
*This recipe was tested with sucralose-based sugar substitute.
- Preheat oven to 400°F. Coat 12 (2-1/2-inch) muffin pan cups with nonstick cooking spray.
- Combine all-purpose flour, whole wheat flour, sugar substitute, baking powder, pumpkin pie spice, baking soda and salt in large bowl.
- 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.
|Serving Size:||1 muffin|
|Calories from Fat||32 %|
|Total Fat||6 g|
|Saturated Fat||1 g|
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