Whole Wheat Pumpkin Muffins

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Ingredients

  • 2 c sugar
  • 1/2 c vegetable oil
  • 3 eggs
  • 1 1/2 c pumpkin
  • 1/2 c water
  • 3 c Hodgson Mill Whole Wheat Flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cloves
  • 3/4 tsp cinnamon
  • 1 tsp nutmeg
  • 1 c raisins, (optional)
  • 1 c walnuts

Preheat oven to 400 degrees F.  In a large bowl, mix together sugar, oil, eggs, pumpkin and water.  In a small bowl, mix together Whole Wheat Flour, baking powder, soda, salt and spices.  Add to first mixture and blend together with electric mixer.  Add raisins (if desired) and walnuts. Let stand at room temperature for 15-20 minutes. Grease 24 muffin cups Bakers tip:  These muffins freeze well for future use.

Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.



Nutrition

24 muffins Nutrient Single Serving Total Recipe
Calories 225.03 5400.70
Protein (g) 3.39 81.32
Carbohydrates (g) 35.14 843.43
Fat (g) 9.14 219.39
Saturated Fat (g) 0.88 21.24
Cholesterol (mg) 26.56 637.50
Sodium (mg) 178.21 4277.11
Dietary Fiber (g) 2.65 63.72
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