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Whole Wheat Cheddar Pumpkin Muffins takes several minutes to prepare.

Whole Wheat Cheddar Pumpkin Muffins takes several minutes to cook.

Whole Wheat Cheddar Pumpkin Muffins makes 12 servings.

The ingredients for Whole Wheat Cheddar Pumpkin Muffins are:

2.25 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
3 tbsp Daisy Lite Sour Cream
1 stick Butter, unsalted
2 large Egg, fresh, whole, raw
2 cup Whole Wheat Flour
1 tbsp Salt
1 tsp Pepper, black
.5 cup, packed Brown Sugar
0.5 tsp Cayenne Pepper (Ground)
5 serving Cheddar Cheese, Tillamook All Natural Sharp Cheddar (1 oz)
1.5 tsp Baking Powder

Here is how you make Whole Wheat Cheddar Pumpkin Muffins:

Preheat oven to 375. Line muffin tins. Combine dry ingredients except cheese. Melt and cool butter slightly. Combine pumpkin and sour cream. Add other wet ingredients. Add wet to dry. Add most of the cheese. Fill muffin liners. Sprinkle remaining cheese on top. Bake 17-20 minutes or until an inserted toothpick comes out clean. Serving Size: 12 regular muffinsNumber of Servings: 12Recipe submitted by SparkPeople user LYRE91.

The nutritional information for Whole Wheat Cheddar Pumpkin Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 476.1

• Total Fat: 25.4 g
• Cholesterol: 124.6 mg
• Sodium: 1,454.1 mg
• Total Carbs: 57.6 g
• Dietary Fiber: 8.7 g
• Protein: 14.9 g