Pumpkin Muffins
Moist and tender spiced Pumpkin Muffins.
Ingredients
- 1 1/2 cup(s) wheat flour
- 1 cup(s) all purpose flour
- 1 1/2 teaspoon(s) baking soda
- 1 1/4 teaspoon(s) salt
- 1 1/4 teaspoon(s) ground cinnamon
- 1 1/8 teaspoon(s) ground nutmeg
- 3/4 teaspoon(s) ground cloves
- 1/2 teaspoon(s) ground ginger
- 1 1/2 cup(s) sugar
- 2/3 cup(s) canola oil
- 4 floz water
- 3/4 cup(s) egg substitute
- 1 3/4 cup(s) organic canned pumpkin
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place cupcake baking cups in each muffin cup.
- In a large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix until combined.
- In a medium bowl, mix to pour in sugar, oil, water, and egg substitute.
- With a whisk stir in pumpkin.
- Add sugar mixture to flour mixture, stirring just until moistened.
- Fill each muffin cup to about 0.
- 25-0.
- 33 full.
- Bake for 25 minutes or until center comes clean with at toothpick.
- Cool for 5 minutes and serve with cream cheese frosting or plain.
Nutrition
Calories: 3751kcalCarbohydrates: 562.33gProtein: 61.96gFat: 145.06gSaturated Fat: 11.34gSodium: 5205.32mgFiber: 22.16gSugar: 320.23g
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