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

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on October 13, 2010

      Really good recipe, just went bad after 4 days storage in an airtight container. I might experiment w/ more spices and the ratio of whole wheat to all purpose flour. Thanks for sharing! (I used applesauce)

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    • on April 28, 2010

      These were really good , quick , and easy! My favorite. I made mini muffins. Made for Pick a Chef 2010

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    • on February 09, 2010

      I love these muffins, here's a few tips to make them better... 1. I add a little (1-2 Tbsp) of apple cider juice. 2. I use fresh pumpkin spice (you can so tell the difference) 3. I add about a handful of or so Cranraisins, it makes the muffins a little sweeter and they go perfectly with the pumpkin and spices.

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    • on October 11, 2009

      Agreed - could use a little more spice, but since these were for my 10 month old infants, I was attracted by the low sugar, whole wheat, mild spice aspects. Will use again

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    • on October 22, 2008

      I took advice from other reviews and added more sugar and spice. I used !/3 c sugar and added an extra 1/2 tsp cinnamon 1/4 tsp ground ginger and grated some fresh nutmeg into the mix. The muffins did rise very nicely, after tasting I still wish I had added even more spices. But they are certainly yummy for such a lowfat muffin. I think I will be making them again soon. Thanks.

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    • on October 20, 2007

      I used 100% whole wheat flour which makes the muffins a bit more dense. I used the splenda and applesauce but regular eggs. For spices, I added a lot more which makes a huge difference: 1.5 tsp of cinnamon, 1 tsp of ginger, 0.5 tsp of nutmeg. Try them!

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    • on October 13, 2006

      I made the recipe with the Splenda and the applesauce. I thought they were great! I thought they weren't quite sweet enough, so I dipped them in a little sugar-free maple syrup. Yum!

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    • on October 13, 2006

      I had one hot out of the oven, they are a moist healthy muffin. I liked the texture of these muffins, not at all tough from the whole wheat flour. I baked them for only 12 minutes in my convection oven. But along with Aprilshowers, I also would like to see more spices in this recipe, just a personal preference. When cool you can taste the spices a little more. I will be making this again, just adding more spices. Thanks londongavchick I adopted londongavchick in this years PAC Fall 2006

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    • on September 14, 2006

      I hate to give bad ratings, but these were pretty bad. Dry and tasteless. None of us could even finish one, so they got tossed out. I did use the applesauce & splenda so possibly they would have been better with the butter & sugar, but I'm sure not gonna try again. Sorry!

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    Nutritional Facts for Whole Foods Whole Wheat Pumpkin Muffins

    Serving Size: 1 (54 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 109.2
     
    Calories from Fat 23
    21%
    Total Fat 2.6 g
    4%
    Saturated Fat 1.4 g
    7%
    Cholesterol 23.0 mg
    7%
    Sodium 164.7 mg
    6%
    Total Carbohydrate 18.5 g
    6%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.5 g
    14%
    Protein 3.3 g
    6%
    Detailed Nutrition Values About Nutrition Info
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