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Pumpkin Spice Muffins

Makes 10 muffins

These moist and delicious fat-free muffins are great for breakfast or afternoon snack.

2 cups whole-wheat flour or whole-wheat pastry flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 15-ounce can solid-pack pumpkin
1/2 cup water
1/2 cup raisins
1 vegetable oil spray

Preheat oven to 375°F.

Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.

Add pumpkin, water, and raisins. Stir until just mixed.

Spoon batter into vegetable oil sprayed muffin cups, filling to just below tops.

Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes in pan. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.

Per muffin

  • Calories: 158
  • Fat: 0.6 g
  • Saturated Fat: 0.2 g
  • Calories from Fat: 3.6%
  • Cholesterol: 0 mg
  • Protein: 4 g
  • Carbohydrates: 37.1 g
  • Sugar: 15.8 g
  • Fiber: 4.5 g
  • Sodium: 331 mg
  • Calcium: 106 mg
  • Iron: 1.9 mg
  • Vitamin C: 2 mg
  • Beta Carotene: 2952 mcg
  • Vitamin E: 0.7 mg

Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.