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

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    10 mins

    17 mins

    aimbrulee's Note:

    I actually got this recipe from recipe zaar but experimented with it since I wasn't totally happy with the original, but knew it had some potential. Here is my result. This is a lowfat muffin so it won't be as sinfully moist as a typical muffin, but give it a try. I pre soaked the wheat flour to keep the muffins from getting dry.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Butter and flour the sides of a muffin tin or, even easier, use muffin cups.
    3. 3
      In a small bowl blend together the wheat flour and 3/4 water. Set aside.
    4. 4
      In another bowl, combine the all purpose flour with the remaining dry ingredients. Stir well.
    5. 5
      In a seperate bowl combine the egg, melted butter, milk, and pumpkin. Mix well.
    6. 6
      Add the pumpkin mixture to the dry ingredients, then add the moistened wheat flour. Stir well until thoroughly combined. Fill each muffin cup about 2/3 full. Bake in oven for 15-20 minute.
    7. 7
      * Try topping with a mixture of brown sugar and cinnamon for a sweet crunch.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Whole Wheat Muffins

    Serving Size: 1 (53 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 121.5
     
    Calories from Fat 28
    23%
    Total Fat 3.2 g
    4%
    Saturated Fat 1.7 g
    8%
    Cholesterol 24.8 mg
    8%
    Sodium 149.5 mg
    6%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 1.3 g
    5%
    Sugars 5.7 g
    23%
    Protein 3.2 g
    6%

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