Snack

Whole Wheat Pumpkin Spice Muffins by Jenna @ Eat.Live.Run is for Snack.

Whole Wheat Pumpkin Spice Muffins by Jenna @ Eat.Live.Run takes 30 minutes to prepare.

Whole Wheat Pumpkin Spice Muffins by Jenna @ Eat.Live.Run takes 25 minutes to cook.

Whole Wheat Pumpkin Spice Muffins by Jenna @ Eat.Live.Run makes 14 servings.

The ingredients for Whole Wheat Pumpkin Spice Muffins by Jenna @ Eat.Live.Run are:

2 cups whole wheat pastry flour

1 1/4 cup brown sugar

3/4 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

2 eggs

1/2 cup canola oil

1/2 can pumpkin puree ? just eyeball it

1/3 cup warm water

for streusel topping ~

1/2 cup old fashioned oats

1/2 cup brown sugar

1/4 cup flour {scant}

1/4 tsp salt

1/4 tsp cinnamon

3 tbsp cold unsalted butter, cut into small cubes

Here is how you make Whole Wheat Pumpkin Spice Muffins by Jenna @ Eat.Live.Run:

Preheat oven to 375 degrees. Spray a muffin tin with nonstick cooking spray and set aside.Whisk together the flour, baking powder, baking soda, salt and spices in a large bowl. In a smaller bowl, whisk together the eggs, brown sugar, canola oil, pumpkin puree and water. Add the wet ingredients to the dry ingredients and mix until just blended.Fill the prepared muffin tins about 3/4 of the way full with the batter. Then, make the streusel.To make streusel, mix together the oats, brown sugar, flour, salt, cinnamon in a small bowl. Cut in the butter with your fingers and mix until only small bits of butter remain. Top each muffin with small handful of streusel.Bake muffins for about 20-25 minutes, until a toothpick inserted into the center comes out clean.Serving Size: makes 14 muffinsNumber of Servings: 14Recipe submitted by SparkPeople user SHAI55.

The nutritional information for Whole Wheat Pumpkin Spice Muffins by Jenna @ Eat.Live.Run is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 291.7

• Total Fat: 11.6 g
• Cholesterol: 33.2 mg
• Sodium: 295.5 mg
• Total Carbs: 54.8 g
• Dietary Fiber: 3.6 g
• Protein: 3.5 g