Ingredients
-
1
-
3/4
-
3
-
2
-
1
-
1/4
-
1/8
-
1
-
3/4
-
2
-
1/2
-
-
-
-
Directions
Whole Foods Whole Wheat Pumpkin Muffins, Very yummy muffins courtesy of the can label off of the 365 canned pumpkin I even substituted egg beaters for the egg, splenda for the sugar and applesauce for the butter and they are still great , Really good recipe, just went bad after 4 days storage in an airtight container I might experiment w/ more spices and the ratio of whole wheat to all purpose flour Thanks for sharing! (used applesauce), These were really good , quick , and easy! My favorite I made mini muffins Made for Pick a Chef 2010
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Spray 12 2-1/2 Inch Muffin Cups With Nonstick Cooking Spray. Dust With Flour and Set Asie. |
|
3
Done
|
in a Large Bowl, Stir Together Dry Ingredients and Make a Well in Center of Flour Mixture. |
|
4
Done
|
in a Small Bowl, Combine Egg, Milk and Butter and Then Stir in Pumpkin. |
|
5
Done
|
Add Pumpkin Mixture All at Once to Flour Mixture and Stir Until Just Moistened (batter Should Be Lumpy). |
|
6
Done
|
Spoon Batter Into Prepared Muffin Cups, Filling About 2/3 Full. |
|
7
Done
|
Bake For 15 to 18 Minutes or Until a Wooden Toothpick Inserted in Centers Comes Out Clean. Cool in Pan on a Wire Rack For 5 Minutes. Remove from Muffin Cups. Serve Warm. |
