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Holiday Pumpkin Muffins















Trans-fat Free, Good source of fiber


2 cups all-purpose flour
½ cup brown sugar
firmly packed
¼ cup sugar
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1 each eggs
¾ cup canne pumpkin purée
½ cup margarine
75%, melted
½ cup buttermilk
1 each powdered sugar
1 cup powdered sugar
1 ½ tablespoons milk


Preheat oven to 400℉ (200℃).

Grease twelve 2½-inch muffin pan cups.

In large bowl, combine dry ingredients.

In medium sized bowl, blend remainder of muffin ingredients until well mixed; stir into dry ingredients just until well blended.

Fill prepared muffin pan cups with batter.

Bake muffins 15 to 18 minutes or until wooden toothpick inserted in center comes out clean.

Cool in pan on wire rack.

Serve warm or cool completely and drizzle with glaze. To make glaze: mix sugar and milk until blended.

Store in tightly covered container at room temperature up to 3 days or in freezer in container up to 2 weeks.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 64235% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 634mg 26%
Total Carbohydrate 32g 32%
Dietary Fiber 3g 12%
Sugars g
Protein 20g
Vitamin A 165% Vitamin C 4%
Calcium 8% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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