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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • 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.

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    • on November 29, 2009

      I used rolled oats, as someone suggested. My muffins look exactly like SweetySJD's picture. They are moist and not too sweet! I had never bought a pomegranate, but always wanted to see what it was all about! This was a great recipe for those little pomegranate seeds! Delicious. I baked mine in the 24 ct Pampered Chef muffin tin (heaped them up pretty high) for 17 minutes, and I had some leftover batter for 1 muffin in a custard cup. Also, I did spray th e muffin tin with PAM. No problems getting them out.

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    • on February 15, 2009

      Here's one of those healthy recipes that I've been looking for! Very tasty, moist muffin that has just the right amount of sweetness. I substituted rolled oats for the Grape-Nuts, and combined the pomegranate seeds with raisins. (Also, I did the math, and each muffin comes out to be about 2 Weight Watchers points. Pretty good!)

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    • on October 23, 2007

      These were really good. I couldn't find pomegranate seeds, so I used raisins instead, and they turned out good. I wonder if cranberries would work too? Maybe next time!

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    • on November 26, 2006

      These caught my eye because I like to experiment with unusual combinations. I was pleasently surprised! I followed the recipe exactly and the only difference was the cook time. Mine took about 30-35 minutes. I was very impressed with how moist they were considering how little fat is in them. The muffins also turned out beautifully.

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    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
    51%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 15.5 mg
    5%
    Sodium 165.7 mg
    6%
    Total Carbohydrate 27.6 g
    9%
    Dietary Fiber 2.4 g
    9%
    Sugars 10.8 g
    43%
    Protein 3.3 g
    6%

    The following items or measurements are not included:

    fat-free buttermilk

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