Fresh Pumpkin Muffins Recipe
Servings: 6
Ingredients
- 2 c. sifted flour
- 1/4 c. sugar
- 3 teaspoon baking pwdr
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 egg
- 1/2 c. lowfat milk
- 1 c. mashed fresh pumpkin
- 1/4 c. salad oil
Directions
- Sift flour, sugar, baking pwdr, salt and cinnamon into a bowl. Beat egg; fold in lowfat milk, pumpkin and salad oil. Make a well in center of flour mix; pour in pumpkin mix all at once. Sir quickly till flour is just moistened. Fill greased muffin cups 2/3 full. Bake at 425 degrees for 25 min, or possibly till done. Run spatula around each muffin to loosen; serve immediately. Makes about 15 (2 1/2 inch) muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 6 servings | |
| Calories 287 | |
| Calories from Fat 91 | 32% |
| Total Fat 10.35g | 13% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 843mg | 35% |
| Potassium 132mg | 4% |
| Total Carbs 42.25g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 9.74g | 6% |
| Protein 6.06g | 10% |
