Pumpkin Muffins Recipe

Name: Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat pastry flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon clove; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/2 cup unsweetened applesauce; 2 tablespoons canola oil; 1 cup canned pumpkin; 1/3 cup sugar; 1/3 cup Splenda granular; 1/2 cup fat free egg substitute; 1/3 cup non-fat powdered milk; 1/3 cup water; 1/3 cup walnuts, chopped fine

Servings: persons

2 cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon clove
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup unsweetened applesauce
2 tablespoons canola oil
1 cup canned pumpkin
1/3 cup sugar
1/3 cup Splenda granular
1/2 cup fat free egg substitute
1/3 cup non-fat powdered milk
1/3 cup water
1/3 cup walnuts, chopped fine

1
Preheat oven to 400 degrees.
2
Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
3
Mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl.
4
Combine the applesauce, pumpkin, sugar, Splenda, oil, egg substitute and water in a medium bowl; mix thoroughly.
5
Add the applesauce mixture to flour mixture, mixing until completely incorporated.
6
Pour the batter into muffin tin, filling about 2/3 full.
7
Sprinkle tops of batter with walnuts.
8
Bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean.
9
Please note: When you bake with Splenda, the cooking time is greatly reduced.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups whole wheat pastry flour, 1 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon baking soda, and more.

Yes, Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Muffins

How did you like this recipe?

Frequently Asked Questions