The Phizzingtub...

A little bit of this and a little bit of that. Daily Ramblings, recipes, photos and whatever else I like to share along the way.

Nutty Pumpkin Muffins - Recipe

| on
12:44 PM
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

  1. In a large bowl, mix eggs, sugar, splenda, pumpkin, oil and water.
  2. Combine in a separate bowl the flour, cinnamon, baking soda, baking powder and salt. Mix well.
  3. Fold in the nuts.
  4. Fill greased or paper lined muffin cups.
  5. Bake at 350 degrees for 20-25 minutes or until they test done.
  6. DO NOT OVER BAKE!
  7. Cool and enjoy.

Yield:
"18 "
- - - - - - - - - - - - - - - - - - -

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.
Be First to Post Comment !