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Honey-Wheat Pumpkin Muffins

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Honey-Wheat Pumpkin Muffins

Honey-Wheat Pumpkin Muffins recipe

 

Yield

18 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup canned pumpkin purée
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1 cup milk
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¼ cup butter
melted
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¼ cup honey
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1 each eggs
slightly beaten
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1 cup whole-wheat flour
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1 cup all-purpose flour
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½ cup sugar
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¼ teaspoon salt
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½ cup walnuts
chopped, optional
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Ingredients

Amount Measure Ingredient Features
237 ml canned pumpkin purée
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237 ml milk
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59 ml butter
melted
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59 ml honey
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1 each eggs
slightly beaten
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237 ml whole-wheat flour
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237 ml all-purpose flour
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118 ml sugar
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1.3 ml salt
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118 ml walnuts
chopped, optional
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Directions

Preheat oven to 400℉ (200℃).

Combine pumpkin, milk, butter, honey, and egg mixing well.

Combine flours, sugar, baking powder, salt an nuts then add to pumpkin mix until just moistened.

Spoon into greased medium sized muffin pans, filling each cup half full and bake 15 min.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 14234% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 61mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 45% Vitamin C 1%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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