Dessert

Breakfast Pumpkin Muffins is for Breakfast, Dessert.

Breakfast Pumpkin Muffins takes 10 minutes to prepare.

Breakfast Pumpkin Muffins takes 20 minutes to cook.

Breakfast Pumpkin Muffins makes 12 servings.

The ingredients for Breakfast Pumpkin Muffins are:

425 grams Pumpkin, canned, without salt
3 medium (7" to 7-7/8" long) Banana, fresh
0.5 cup, packed Brown Sugar
1 large Egg, fresh, whole, raw
2 tsp Baking Soda
2 tsp Davis Baking Power (1/8 tsp = Serv) (by SSCHAEFER33)
0.5 cup Coconut Oil
26 gram(s) Bob?s Red Mill - Chia seeds - 1Tbsp=13g
1.5 cup Whole Wheat Flour
0.25 tsp Nutmeg, ground
0.25 tsp Cinnamon, ground
0.25 tsp cardamon spice, ground (by JAMARCIL)
0.25 tsp Ginger, ground
1 dash Salt
1 tsp vanilla extract

Here is how you make Breakfast Pumpkin Muffins:

1. Preheat your oven to 350 degrees Fahrenheit and prepare a muffin pan with your favorite pan spray or muffin liners. 2. In a large bowl, whisk together the egg, brown sugar, pumpkin puree, mashed bananas, melted coconut oil, vanilla, and chia seeds. 3. Sift in the flour, baking soda, baking powder, salt, and spices. Mix together with a spatula lightly (about 10 mixes don't over mix!). 4. Portion the batter equally between the 12 cups in the muffin pan (or pans), and bake for 18 - 22 minutes, turning half way through the baking. You'll know they're done if you insert a toothpick and it comes out clean or if the muffin springs back when lightly poked. Serving Size: Makes 12 large muffins Number of Servings: 12Recipe submitted by SparkPeople user ZETAGUNDAMZZ.

The nutritional information for Breakfast Pumpkin Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 218.5

• Total Fat: 10.7 g
• Cholesterol: 15.5 mg
• Sodium: 317.8 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 4.5 g
• Protein: 3.7 g