Brunch

Pumpkin-Wheat Muffins is for Breakfast, Snack.

Pumpkin-Wheat Muffins takes 15 minutes to prepare.

Pumpkin-Wheat Muffins takes 25 minutes to cook.

Pumpkin-Wheat Muffins makes 30 servings.

The ingredients for Pumpkin-Wheat Muffins are:

Dry Ingredients

? 2 cups wheat flour
? 1 cup white flour
? 1.5 Tablespoon pumpkin spice
? 2 teaspoons baking soda
? 1.5 teaspoon salt

Wet Ingredients

? 1.5 cup stevia/sugar mix (or Splenda/sugar mix)
? 1 can (15 oz) pumpkin
? 0.5 cup oil
? 0.5 cup water

Here is how you make Pumpkin-Wheat Muffins:

PREHEAT oven to 350? F. Paper-line or grease 30 muffin cups.COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; mix until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool for 10 minutes before removing muffins from pan. Store muffins in covered container or resealable plastic bags.Serving Size: 30 regular-size muffinsNumber of Servings: 30Recipe submitted by SparkPeople user INNER_SKINNY729.

The nutritional information for Pumpkin-Wheat Muffins is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 107.7

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 201.5 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 2.3 g
• Protein: 2.0 g