Recipe title

Back To Whole Wheat Pumpkin Muffins     

Whole Wheat Pumpkin Muffins

This sugar free recipe is great for a breakfast treat, or a snack for guests around the holiday season!
Tempo di preparazione 30 min | Tempo di cottura 30 min | 12 porzioni


1 egg
2/3 cup Splenda or equivalent sweetener
1 can pumpkin
1 tsp vanilla extract
2/3 cup non-fat milk
1 cup whole wheat flour
1/2 cup oat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice


  1. Preheat oven to 425 degrees.
  2. Spray a 12 cup muffin pan with spray or line with paper baking cups.
  3. In a large bowl combine pumpkin, eggs, splenda, vanilla, milk and stir.
  4. Sift in all dry ingredients.
  5. Fill muffin cups by spooning batter into each, and sprinkle tops with cinnamon.
  6. Bake for 20 minutes, or until toothpick comes out clean.
  7. Serve warm or cold.
Other Dietary Information
2.6g fiber
18 mg cholesterol
14mg sodium
Calories: 70 Cal
Protein: 3.0g
Carbohydrates: 13.0g
Fat: 0.0g