Whole Wheat Pumpkin Muffins Recipe

Name: Whole Wheat Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. sugar; 1 (1 lb.) can pumpkin (2 c.); 3 eggs; 1/2 c. salad oil; 1 c. water; 1 1/2 c. all-purpose flour; 1 1/2 c. whole wheat flour; 1 1/2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; 3/4 tsp. cinnamon; 1/4 tsp. ground cloves; 1 1/4 tsp. nutmeg; 1 1/2 c. raisins; 1 c. chopped nuts

Servings: persons

1 1/2 c. sugar
1 (1 lb.) can pumpkin (2 c.)
3 eggs
1/2 c. salad oil
1 c. water
1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ground cloves
1 1/4 tsp. nutmeg
1 1/2 c. raisins
1 c. chopped nuts

1
Preheat oven to 400u00b0.
2
Combine sugar, pumpkin, eggs, oil and water.
3
Beat at low speed for 1 minute.
4
Sift together both flours and next 6 ingredients.
5
Add to pumpkin mixture.
6
Stir just until dry ingredients are moistened.
7
Stir in raisins and nuts.
8
Spoon into lightly greased muffin pans (2 1/2-inch diameter).
9
Bake for 20 to 22 minutes.

1358

kcal

Calories

Fat

226

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.

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

You need 15 ingredients. The key ingredients include: 1 1/2 c. sugar, 1 (1 lb.) can pumpkin (2 c.), 3 eggs, 1/2 c. salad oil, and more.

Yes, Whole Wheat 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.

Whole Wheat Pumpkin Muffins

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