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    You are in: Home / Recipes / Autumn Pumpkin Muffins Recipe
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    Autumn Pumpkin Muffins

    Average Rating:

    2 Total Reviews

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    • on June 13, 2007

      These were very moist and delicious. I changed a couple of things though. I used only two cups of sugar. One cup brown sugar and one cup of white sugar.They were still very sweet. And I only used 1/4 cup of oil and added 3/4 cup of apple sauce. I got 24 muffins. Thank you for posting!

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    • on January 18, 2007

      Fabulous muffins! They are wonderful on their own, but adding the glaze makes them extra special. I subbed white whole-wheat flour for half the all-purpose, and brown sugar for 1 cup of the granulated (I just love brown sugar in pumpkin breads and muffins). I skipped the optional raisins, 'cause they just aren't even an option with me. :) I did have to add quite a bit more orange juice to thin the glaze enough to pour. I ended up with 24 muffins, enough for us to eat a few, share a few with neighbors and friends, and still have some left for the freezer. They are a little sweet for the average weekday breakfast around here (although the sugar could easily be cut back), but perfect for a treat or special occasion. This is really a great recipe--thanks for posting it!

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    Nutritional Facts for Autumn Pumpkin Muffins

    Serving Size: 1 (2514 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 429.8
    Calories from Fat 158
    Total Fat 17.5 g
    Saturated Fat 1.6 g
    Cholesterol 35.2 mg
    Sodium 302.9 mg
    Total Carbohydrate 65.4 g
    Dietary Fiber 2.0 g
    Sugars 44.4 g
    Protein 4.8 g


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