Brunch

Whole Wheat Pumpkin Muffins is for Breakfast, Snack.

Whole Wheat Pumpkin Muffins takes 15 minutes to prepare.

Whole Wheat Pumpkin Muffins takes 20 minutes to cook.

Whole Wheat Pumpkin Muffins makes 6 servings.

The ingredients for Whole Wheat Pumpkin Muffins are:

1 cup whole wheat flour
1 cup kumut flour
1/4 cup flax seed
1 cup pumpkin
1 cup sweet potato
1/2 c unsweetened applesauce
1/4 cup low-fat buttermilk (or skim milk with 1 tsp vinager)
1/4 cup orange juice
3 egg whites
3 tbls. agave nector
1/4 cup canola oil
1 tsp Vanilla
1 tsp nutmeg
1 tsp pumpkin pie spice
1 tlbs cinammon spice
Optional
1/4 cup nuts
1/4 cup cranberries or raisins

Here is how you make Whole Wheat Pumpkin Muffins:

Preheat Oven to 400. Combine all dry ingredients and place in a medium bowl. Combine egg whites, agave nector and beat 1-2 mins. Add pumpkin, sweet potato, vanilla, buttermilk, canola oil, apple sauce and orange juice and mix till blended. Grease a 6 muffin pan and bake 20-25 mins. As an option you can sprinkle some nuts and/or cranberries ontop of the muffin dough before placing in oven. Just a few will do.Number of Servings: 6Recipe submitted by SparkPeople user LISADERBY.

The nutritional information for Whole Wheat Pumpkin Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 343.8

• Total Fat: 11.6 g
• Cholesterol: 0.8 mg
• Sodium: 215.2 mg
• Total Carbs: 54.5 g
• Dietary Fiber: 9.7 g
• Protein: 10.7 g