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    You are in: Home / Recipes / Healthy Pumpkin Pomegranate Muffins Recipe
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    Healthy Pumpkin Pomegranate Muffins

    Healthy Pumpkin Pomegranate Muffins. Photo by SweetySJD

    1/1 Photo of Healthy Pumpkin Pomegranate Muffins

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    piccola's Note:

    Needed something to use up the rest of a can of pumpkin. Pomegranate seeds were left over from a salad recipe. A lucky - and tasty! - coincidence.

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    Units: US | Metric


    1. 1
      Preheat oven to 350. Coat 12 muffin cups with cooking spray.
    2. 2
      Mix dry ingredients in a large bowl.
    3. 3
      In a second bowl, combine wet ingredients.
    4. 4
      Toss pomegranate seeds in the flour mix to coat.
    5. 5
      Add wet ingredients to flour mix. Stir until just combined.
    6. 6
      Pour into muffin cups. Bake for 20-30 minutes. Let cool before unmolding.

    Ratings & Reviews:

    • on December 09, 2011


      Deserving of 5 stars on the health factor, the creative use of pomegranate seeds & pumpkin, and how beautifully they baked (just like the photo). 4 stars for the flavor- very good, but I've had better muffins, maybe not better being as healthy though! I also used Splenda which may be why we didn't LOVE these. One of my sons said they weren't as sweet as he'd have liked.
      Over all a great recipe which we will make again! Wondered why the grape nuts as they added just a tiny bit of a crunch. Maybe I'll add more, omit, or substitute oats next time just to see how it changes the flavor and texture.

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    • on February 03, 2011


      These muffins are amazing and I have made them several times. I added also a tsp of nutmeg and used hemp hearts in place of the grape nuts. They were great as well. For best results I baked them for 30 minutes.

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    • on October 05, 2010


      I wasn't a fan of the pomegranate seeds (I had bought one thinking I would be healthy but then didn't like that little crunch in the middle of the seed-like thing - so, HA - I made them into bread!). But this was the perfect place to use them.

      My muffin tins were dirty (with the first half of the can of pumpkin) so I decided to make a loaf instead. I followed the exact ingredients (using oats instead of Grape Nuts), but put it in a sprayed loaf pan for about 65 minutes on 350. It was yummy yummy - especially toasted just a little with a spray of "butter". Yummers.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Healthy Pumpkin Pomegranate Muffins

    Serving Size: 1 (781 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 127.0
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.2 g
    Cholesterol 15.5 mg
    Sodium 165.7 mg
    Total Carbohydrate 27.6 g
    Dietary Fiber 2.4 g
    Sugars 10.8 g
    Protein 3.3 g

    The following items or measurements are not included:

    fat-free buttermilk

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