Whole Wheat Pumpkin Muffins

Whole Wheat Pumpkin Muffins
Makes:
18 muffins
Prep Time:
15
minutes
Total Time:
33
minutes
Vegetarian
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

In this recipe:



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Ingredients:

  • 2 1/4 cups white whole-wheat flour
  • 3/4 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
  • 1 1/2 cups packed brown sugar, divided
  • 2 1/2 teaspoons pumpkin pie spice, divided
  • 1 1/2 teaspoons baking powder
  • 1 cup LIBBY'S® 100% Pure Pumpkin 15 oz.
  • 3/4 cup (1 1/2 sticks) butter, melted
  • 2 large eggs
  • 1/3 cup water

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.

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Nutrition Facts

Serving Size: 1/18 of recipe

Servings Per Recipe: 18 

  • Calories: 210
  • Calories from Fat: 80
  • Total Fat: 9g (14% of DV)
  • Saturated Fat: 5g (25% of DV)
  • Cholesterol: 40mg (13% of DV)
  • Sodium: 135mg (6% of DV)
  • Carbohydrates: 31g (10% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 20g
  • Protein: 4g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 8% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Whole Wheat Pumpkin Muffins

Ingredients

  • 2 1/4 cups white whole-wheat flour
  • 3/4 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
  • 1 1/2 cups packed brown sugar, divided
  • 2 1/2 teaspoons pumpkin pie spice, divided
  • 1 1/2 teaspoons baking powder
  • 1 cup LIBBY'S® 100% Pure Pumpkin 15 oz.
  • 3/4 cup (1 1/2 sticks) butter, melted
  • 2 large eggs
  • 1/3 cup water

 

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.

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