Whole Wheat Pumpkin Muffins

Whole Wheat Pumpkin Muffins

Prep:
15 mins
Cooking:
18 mins
Level:
Easy
Yields:
18 muffins

These moist pumpkin muffins are packed with whole wheat flour. The brown sugar and pumpkin pie spice topping makes these yummy muffins extra special!

Claims:
• Good Source: Vitamin A
• Made with 100% whole grains
See nutrition facts for saturated fat content

Ingredients

Directions

PREHEAT oven to 375° F. Grease or paper-line 18 muffin cups.

COMBINE flour, dry milk, 1 cup brown sugar, 2 teaspoons pumpkin pie spice and baking powder in large bowl. Mix pumpkin, butter, eggs and water in small bowl. Add to flour mixture; stir just until moistened. Spoon into prepared muffin cups, filling 2/3 full.

COMBINE remaining 1/2 cup brown sugar and 1/2 teaspoon pumpkin pie spice in small bowl. Sprinkle 1 heaping teaspoon over each muffin.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool. Serve warm. Store any remaining tightly covered.

Baker's Comments

Nutritional Information

  • Serving Size
    1/18 muffins of recipe
  • Calories 210
  • Calories from Fat 80

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 9g 14%
  • Saturated Fat 5g 25%
  • Cholesterol 40mg 13%
  • Sodium 135mg 6%
  • Carbohydrates 31g 10%
  • Dietary Fiber 2g 8%
  • Sugars 20g
  • Protein 4g
  • Vitamin A 15%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 4%

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