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Best Ever Pumpkin Muffins

 
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24

Best Ever Pumpkin Muffins recipe

Yield

12

servings

Prep

10

min

Cook

20

min

Ready

40

min

Trans-fat Free, High Fiber
 

Ingredients

2 ½ cups all-purpose flour
¾ cup sugar
2 tablespoons baking powder
*
2 teaspoons cinnamon
ground
¼ teaspoon salt
2 large eggs
lightly beaten
2 each egg whites
lightly beaten
*
1 cup milk, skim
½ cup canola oil
1 cup canne pumpkin purée
1 tablespoon vanilla extract
1 cup golden raisins
optional
½ cup walnuts
chopped

Directions

Preheat oven to 350℉ (180℃).

Place 24 paper baking cups in muffin tins.

Mix together flour, sugar, baking powder, cinnamon and salt.

In another bowl, mix eggs, skim milk, oil, pumpkin and vanilla; add to bowl with dry ingredients.

Stir until barely moistened.

Fold in raisins if using, and walnuts and fill cup two-thirds full.

Bake 20 minutes, or until toothpick inserted in center comes out clean.

Remove from tins; cool on rack.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 96438% of calories from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 224mg 9%
Total Carbohydrate 46g 46%
Dietary Fiber 7g 28%
Sugars g
Protein 38g
Vitamin A 193% Vitamin C 8%
Calcium 16% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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