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Whole Wheat Pumpkin Muffins is for Breakfast.

Whole Wheat Pumpkin Muffins takes 15 minutes to prepare.

Whole Wheat Pumpkin Muffins takes 40 minutes to cook.

Whole Wheat Pumpkin Muffins makes 16 servings.

The ingredients for Whole Wheat Pumpkin Muffins are:

WHOLE WHEAT FLOUR
BROWN SUGAR
SALT
BAKING SODA
BAKING POWDER
CINNAMON
NUTMEG
CLOVES
GINGER
EGGS
CANOLA OIL
PUMPKIN PUR?E
WATER
CRAISINS

STREUSEL TOPPING
OLD FASHIONED OATS
BROWN SUGAR
WHITE FLOUR
SALT
CINNAMON
BUTTER (cold)

Here is how you make Whole Wheat Pumpkin Muffins:

Preheat oven to 375* .Spray muffin tins with nonstick spray and set aside.In large bowl, whisk dry ingredients together.In smaller bowl beat brown sugar, oil, eggs, pumpkin pur?e and water together. Add wet ingredients to dry and stir until moistened. You can now stir in the 1/2 cup CRAISINS if desired.Fill muffin tins about 3/4 full using a large cookie scoop.Make streusel:Mix together, brown sugar,oats,flour,cinnamon,and pinch of salt. Cut cold butter into small cubes and add to dry mix, with fingers mix until only small bits of butter remain.Top each muffin with a spoonful of streusel.Bake muffins at 375 for 35-40 minutes or until toothpick inserted comes out clean.Serving Size: Makes 16 regular size MuffinsNumber of Servings: 16Recipe submitted by SparkPeople user FFUDGG.

The nutritional information for Whole Wheat Pumpkin Muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 278.1

• Total Fat: 8.9 g
• Cholesterol: 35.7 mg
• Sodium: 241.0 mg
• Total Carbs: 59.8 g
• Dietary Fiber: 2.8 g
• Protein: 3.7 g