Recipes ofMargaret Wilson, RDN

Eat to live; Live to Eat

Pumpkin muffins

Wednesday, October 20, 2021
pie_chart
Portions
12

wholesome, moist muffin

Ingredients
or1 cup of wheat flour, white, all-purpose, enriched, unbleached (125 g)
or1 cup of wheat flour, whole-grain (120 g)
or1 tsp of leavening agents, baking soda (5 g)
or2 tsps of spices, cinnamon, ground (5 g)
or1/4 tsp of spices, nutmeg, ground (1 g)
or1/4 tsp of spices, ginger, ground (0 g)
or1/4 tsp of spices, cloves, ground (1 g)
or1/2 tsp of salt, table (3 g)
or1/2 cup of sugars, granulated (100 g)
or1/2 packed cup of sugars, brown (110 g)
or2 large units of egg, whole, raw, fresh (100 g)
or2 cups, mashed of pumpkin, cooked, boiled, drained, without salt (490 g)
or1/2 cup of oil, canola (109 g)
or1/4 cup of milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D (61 g)
Preparation
1.
Preheat over to 375, line 12 muffin tin pan with liners. Spray liner with non-stick spray to prevent sticking.
2.
In a medium size bowl, add the 2 types of flour, baking soda, spices, and salt.
3.
In another bowl, beat both sugars, eggs, pumpkin, oil, and milk.
4.
Add the dry ingredients into the wet ingredients and mix until well combined. Try not to over mix.
5.
Using a 1/3 cup measuring cup, fill each muffin. Bake for 20 minutes until toothpick comes out clean.
Nutritional information
Per 100 gPer portion (102 g)% DRI
Energy238 kcal243 kcal12 %
Fat10 g10 g16 %
Fatty acids, total saturated1 g1 g5 %
Cholesterol31 mg31 mg10 %
Sodium214 mg220 mg9 %
Carbohydrate34 g35 g12 %
Sugars18 g18 gremove
Fiber2 g2 g8 %
Protein4 g4 gremove
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Margaret Wilson, RDN
Margaret Wilson, RDN
Eat to live; Live to Eat