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Fall Breakfast Muffins


Fall Breakfast Muffins recipe













Trans-fat Free, Good source of fiber


3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sea salt
2 teaspoons pumpkin pie spice
1 cup buttermilk
1 cup pumpkin
¼ cup vegetable oil
cup honey
2 large eggs


Mix dry ingredients together in a large bowl.

Mix liquid ingredients well.

Add the liquid ingredients to the dry ingredients and mix just until the flour is moistened.

Batter will be lumpy. Fill 24 well-greased muffin tins ⅔ full and bake at 400℉ (200℃). for 20 minutes. Cool 10 minutes in pans or wire rack.

Loosen muffins with a knife; invert onto wire racks.

Serve warm.


* not incl. in nutrient facts

Add review




United States

this looks yum ;p

about 2 years ago

Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 71622% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 697mg 29%
Total Carbohydrate 42g 42%
Dietary Fiber 5g 18%
Sugars g
Protein 31g
Vitamin A 193% Vitamin C 6%
Calcium 16% Iron 34%
* based on a 2,000 calorie diet How is this calculated?


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