This one is from my recipe box, my mom used to make them in the fall as a snack after school and they are as good as I remember them being.
Side Note: I did sub in 2/3 Splenda for a portion of the sugar, which helped reduce the calories and carbs! They tasted great and were really good this morning for breakfast.
* Exported from MasterCook *
Nutty Pumpkin Muffins
Recipe By : Mom J.
Serving Size : 18
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs -- beaten
1 cup sugar
1/2 cup Splenda
1 cup pumpkin
1/2 cup canola oil
1/3 cup water
1 2/3 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped walnuts
- In a large bowl, mix eggs, sugar, splenda, pumpkin, oil and water.
- Combine in a separate bowl the flour, cinnamon, baking soda, baking powder and salt. Mix well.
- Fold in the nuts.
- Fill greased or paper lined muffin cups.
- Bake at 350 degrees for 20-25 minutes or until they test done.
- DO NOT OVER BAKE!
- Cool and enjoy.
Yield:
"18 "
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Per Serving (excluding unknown items): 181 Calories; 10g Fat (47.2% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 151mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1/2 Other Carbohydrates.
NOTES :
1. I think you could reduce the sugar to 3/4 a cup and they would still be quite nice. That is if you are using Splenda.
2. Pre heat oven to 350 degrees.
3. Spray or line muffin cups.
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