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

    Pumpkin Muffins. Photo by gourmetmomma

    1/1 Photo of Pumpkin Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Jeniblynn's Note:

    These muffins are so good! I am not a vegan but look for recipes on vegan websites because they are economical to make. I love pumpkin and these muffins are a staple in my house during the fall. The recipe calls for pumpkin but you can also use any hard squash.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Cream margarine and sugar.
    2. 2
      Add applesauce, pumpkin and spices.
    3. 3
      Mix well and add flour and baking soda.
    4. 4
      Put batter in muffin tin. Fill the tin full as these muffins do not rise much. Bake at 350°F for 20-25 minute These muffins are best warm but keep for days when stored properly. So grab a cup of tea and a hot muffin and enjoy fall!

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    Ratings & Reviews:

    • on September 14, 2009

      55

      Great recipe! Usually "healthy" baked goods turn out hard, but these were soft and tasty. I subbed half a cup of vanilla whey protein powder instead of half a cup of flour so that these were packed with protein. Also added about a quarter of a cup of flax seeds. Will definitely make again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2013

      45

      These muffins are very tasty. I found that the recipe made 14 good sized muffins. I would decrease the nutmeg if I make them again and add a bit of ginger and cloves. I made them for a health conscious friend, and substituted Earth Balance for the butter, and for the brown sugar used 3/4 cup Stevia in the Raw with 1/4 cup Agave syrup. Worked very nicely. I added raisins to some -- yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2010

      55

      I give this 5 stars because, as my 9 year old put it, "I could taste the whole wheat in the batter, but not in the muffins!!" I added chocolate chips to some, but even without these were wonderful. I did use butter, and I'm going to add this to my breakfast rotation--yummy, filling, healthy, and kid-approved!

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

    Read All Reviews (5)

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    Nutritional Facts for Pumpkin Muffins

    Serving Size: 1 (78 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 198.5
     
    Calories from Fat 39
    19%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 262.9 mg
    10%
    Total Carbohydrate 38.6 g
    12%
    Dietary Fiber 3.4 g
    13%
    Sugars 18.0 g
    72%
    Protein 3.7 g
    7%

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