Breakfast

pumpkin muffins - epicurious (modified) is for Breakfast, Snack.

pumpkin muffins - epicurious (modified) takes 40 minutes to prepare.

pumpkin muffins - epicurious (modified) takes 20 minutes to cook.

pumpkin muffins - epicurious (modified) makes 20 servings.

The ingredients for pumpkin muffins - epicurious (modified) are:

1 cup whole wheat pastry flour
1/2 cup bread flour
1 cup rolled oats
3 tbsp ground flaxseed
15 oz canned pumpkin
2 tsp baking powder
1/4 tsp baking soda
1 tbsp pumpkin pie spice
1/2 tsp salt
1 stick butter, melted
3 tbsp blackstrap molasses
3/4 cup z sweet
1/2 cup 2% greek yogurt
2 eggs
2 tsp vanilla extract
1/4 cup currants
1/4 cup dried cranberries

Here is how you make pumpkin muffins - epicurious (modified):

soak the currants in hot water for five minutes to soften. whisk dry ingredients (except z sweet) together. in a separate bowl, whisk together wet ingredients and z sweet. stir both mixtures together, add currants and cranberries, pour into muffin tins. bake for 20 minutes or until a toothpick inserted in the middle comes out clean. if you use z sweet and not sugar, they will not brown regularly.Serving Size: makes 20 muffinsNumber of Servings: 20Recipe submitted by SparkPeople user ANDALEX.

The nutritional information for pumpkin muffins - epicurious (modified) is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 131.1

• Total Fat: 6.1 g
• Cholesterol: 31.3 mg
• Sodium: 135.3 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 2.5 g
• Protein: 3.4 g