Breakfast

Autumn Pumpkin Wheat Muffins is for Breakfast, Dessert.

Autumn Pumpkin Wheat Muffins takes 10 minutes to prepare.

Autumn Pumpkin Wheat Muffins takes 20 minutes to cook.

Autumn Pumpkin Wheat Muffins makes 13 servings.

The ingredients for Autumn Pumpkin Wheat Muffins are:

Whole Foods 365 100% Pumpkin Puree, 1 3/4 cups
*365 Organic Vanilla Soy Milk (8oz), 1/2 cup
Applesauce, unsweetened, 1/4 cup
Grapeseed Oil, 1 tbsp
*Flour, Bread, KIng Arthur, 2 cups
Cinnamon, ground, 1 tbsp
Ginger, ground, 1/4 tsp
Nutmeg, ground, 1 tbsp
*Sugar In The Raw, 1 1/4 cups
Water, tap, 1/2c up
Salt, 1/4 tsp

Here is how you make Autumn Pumpkin Wheat Muffins:

Preheat oven to 350. Mix all ingredients together well. Fill each reservoir in your muffin tin to the top and bake for 17-20 minutes, or until the muffins pass the "toothpick test," leaving no residue on the toothpicks when inserted into the muffin. Makes about 13 muffins!Number of Servings: 13Recipe submitted by SparkPeople user KIMBERLEIGH06.

The nutritional information for Autumn Pumpkin Wheat Muffins is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 170.4

• Total Fat: 1.4 g
• Cholesterol: 0.0 mg
• Sodium: 50.0 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 1.2 g
• Protein: 2.8 g

The dietary needs meet for Autumn Pumpkin Wheat Muffins is Vegan