Nutritional Info

Nutrition Facts

Serving Size 1 (58g)

Calories 116
Calories from Fat 26 (22%)
Amount Per Serving %DIV
Total Fat 2.9g 4%
Saturated Fat 1.3g 7%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 13mg 4%
Sodium 163.5mg 7%
Potassium 135.9mg 3%
Total Carbohydrate 18.6g 6%
Dietary Fiber 1.4g 6%
Sugars 2.1g
Protein 4.2g 8%

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Recipe Description
Served with pumpkin butter, or spread with honey, these muffim are wonderful packed in a lunch or as breakfast to go.
Prep time
15 min
Cook time
25 min
Ready In
40 min

Ingredients

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Serves To:USMetric
1 Cup(c)  all purpose flour
1 Cup(c)  whole wheat flour
1 Teaspoon(t)  baking soda
1 Teaspoon(t)  baking powder
1 Teaspoon(t)  cinnamon, ground
1/2 Teaspoon(t)  nutmeg, ground
1/2 Teaspoon(t)  cloves, ground
1/2 Teaspoon(t)  salt
1   egg
1 Cup(c)  pumpkin puree
3/4 Cup(c)  fortified soy milk
1/2 Cup(c)  brown sugar, packed
1/2 Cup(c)  pumpkin seeds
1/2 Cup(c)  currants, washed
1/4 Cup(c)  vegetable oil
1/4 Cup(c)  sesame seeds

Preparation

In a large bowl, stir together all purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. In a medium bowl, beat together egg, pumpkin puree, soy milk, brown sugar, pumpkin seeds, currants, oil and all but 1 tablespoon of sesame seeds. Using a fork, stir into dry ingredients just until moistened. Spoon into prepared muffin cups and sprinkle with the remaining sesame seeds. Bake in preheated 350 degree F oven for 20 to 25 minutes, or until tops spring back when lightly touched.

Additional notes

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Double Pumpkin Muffins
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