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%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
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


Serves Tool

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


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

There are not reviews for this recipe.

Send Recipe By Email

Double Pumpkin Muffins
Enter multiple addresses on separate lines or separate them with commas.