Breakfast

Fresh Pumpkin Muffins is for Breakfast.

Fresh Pumpkin Muffins takes several minutes to prepare.

Fresh Pumpkin Muffins takes several minutes to cook.

Fresh Pumpkin Muffins makes 24 servings.

The ingredients for Fresh Pumpkin Muffins are:

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 cups white sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoons ground cloves
2 teaspoons ground cinnamon
1 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
1/3 cup vegetable oil
1/3 cup applesauce
2 eggs
1 tablespoon ground flaxseed
3 tablespoons water

Here is how you make Fresh Pumpkin Muffins:

Combine ingredients. If you don't cook down your pumpkins you can use 2 cups (1 can) of canned pumpkin. Keep in mind that the applesauce is a substitute for the oil and the flaxseed/water combination are a subsititute for one of the eggs. You can use all applesauce and no oil or all flaxseed/water for all the eggs.Once you mix the basic pumpkin recipe you can experiment with about 1/2 - 1 cup fruits, nuts, even chocolate morsels. One of my favorites is 1/2 cup cranberries and 1/2 cup walnuts. I've also used blackberries alone because they add a mild crunch as well as a hint of fruit.Bake regular-size muffins 20 - 25 minutes at 350 degrees. Bake mini muffins 15 minutes and mini loaves 35 - 40 minutes.Serving Size:?Makes 24 regular-size muffins.Number of Servings: 24Recipe submitted by SparkPeople user JENNIFERNEAL.

The nutritional information for Fresh Pumpkin Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 160.3

• Total Fat: 3.9 g
• Cholesterol: 15.4 mg
• Sodium: 270.3 mg
• Total Carbs: 33.6 g
• Dietary Fiber: 1.6 g
• Protein: 2.6 g