pumpkin muffins

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* Exported from MasterCook *

 

Pumpkin Muffins

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup whole wheat flour -- (pastry)

1/8 teaspoon cloves

3/4 cup barley flour

1/8 teaspoon ginger

1/2 cup sucanat

1/4 teaspoon sea salt

3 teaspoons baking powder

3/4 cup canned pumpkin

1/2 teaspoon cinnamon

1/2 cup skim milk

1/4 teaspoon nutmeg

1/4 cup applesauce

2 egg whites

 

Heat oven to 400 degrees. Spray muffin cups with cooking spray or use

liners sprayed with cooking spray; set aside. In large bowl combine dry

ingredients. In small bowl combine wet ingredients; mix wet into dry

ingredients just until moistened. Spoon batter into muffin cups. Bake

14-18 minutes or until toothpick tests done.

 

 

 

 

 

 

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Per serving: 83 Calories (kcal); trace Total Fat; (4% calories from fat); 3g

Protein; 17g Carbohydrate; trace Cholesterol; 177mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pumpkin Muffins 1

 

Recipe By :Betty Crocker's Cookbook

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup milk

1/2 cup canned pumpkin

1/4 cup butter or margarine -- melted

1 egg

1/2 cup raisins

 

Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups (2 3/4

inches in diameter). Mix all ingredients JUST until flour is moistened.

Batter should be lumpy

 

Fill muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over batter in each

cup. Bake 18 to 20 minutes. Immediately remove from pan.

 

12 muffins

 

*If using self rising flour, omit baking powder and salt.

 

 

 

 

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Per serving: 157 Calories (kcal); 5g Total Fat; (26% calories from fat); 3g

Protein; 27g Carbohydrate; 27mg Cholesterol; 220mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pumpkin Pie Muffins

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups flour

3/4 cup packed brown sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1/8 teaspoon nutmeg

3/4 cup canned pumpkin

1/2 cup butter -- melted and cooled

1/4 cup buttermilk

2 eggs -- lightly beaten

3 tablespoons molasses

1 teaspoon vanilla

3/4 cup coarsely chopped pecans or walnuts

3/4 cup chopped dates -- (optional)

 

Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl,

 

stir together 9 ingredients. In another bowl, stir together pumpkin,

butter, buttermilk, eggs, molasses and vanilla until blended. Make a well

 

in center of dry ingredients; add pumpkin mixture and stir just to

combine. Stir in pecans and dates.

 

Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a

cake tester inserted in center of one muffin comes out clean. Remove to

wire rack. Cool 5 minutes before removing muffins from cups; finish

cooling on rack.

 

 

 

 

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Per serving: 3121 Calories (kcal); 105g Total Fat; (29% calories from fat); 45g

Protein; 516g Carbohydrate; 624mg Cholesterol; 3331mg Sodium

Food Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 6 1/2 Fruit;

19 1/2 Fat; 13 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pumpkin-Spice Muffins

 

Recipe By :Vegetarian Times Complete Thanksgiving Cookbook, page 174

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 3/4 cups whole-wheat pastry flour

OR unbleached white flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

3/4 cup fresh cooked pumpkin

OR canned pumpkin

2/3 cup low-fat buttermilk

2 tablespoons canola oil

1/2 cup honey

2 egg whites -- lightly beaten

 

MAKES 12 MUFFINS

 

If you're skipping the pumpkin pie for dessert, here's a great way to add

that traditional taste to your Thanksgiving meal. These muffins are

especially good served warm.

 

Preheat oven to 400F. Line a 12-cup muffin tin with muffin papers. In a

large bowl, sift together flour, baking powder, baking soda, salt and

cinnamon. In another bowl, stir together remaining ingredients. Combine

contents of two bowls, stirring until just blended. Divide batter equally

 

among 12 muffin cups. Bake 20 minutes, or until muffins are springy to

the

touch and lightly browned.

 

Per Muffin: 136 Calories; 4g Protein; 3g Fat; 24g Carbohydrates; 1mg

Cholesterol; 140mg Sodium; 3g Fiber.

 

 

 

 

 

 

 

 

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Per serving: 66 Calories (kcal); 2g Total Fat; (28% calories from fat); 1g

Protein; 12g Carbohydrate; 0mg Cholesterol; 147mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0