whole wheat pumpkin muffins

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By Amy H.
from Detroit, MI

The word "pumpkin" showed up for the first time in the fairy tale Cinderella. A French explorer in 1584 first called them "gros melons," which was translated into English as "pompions," according to History. It wasn't until the 17th century that they were first referred to as pumpkins.

serves 12-14 servings
prep time 5 Min
cook time 25 Min
method Bake

Ingredients For whole wheat pumpkin muffins

  • 2 c
    whole wheat white flour
  • 2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 3/4 tsp
    cinnamon
  • 1/2 tsp
    ginger
  • 1/2 tsp
    nut meg
  • 1/4 tsp
    ground cloves
  • 1/2 tsp
    salt
  • 1 can
    (15 oz.) pumpkin puree
  • 1/3 c
    canola oil
  • 1/2 c
    skim milk
  • 1/2 c
    well packed brown sugar
  • 1/4 c
    granulated sugar
  • 4
    egg whites, lightly beaten
  • 1 tsp
    vanilla extract
  • 1/2 c
    chopped pecans

How To Make whole wheat pumpkin muffins

  • 1
    Preheat oven to 375 degrees. Line 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
  • 2
    In a large bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Stir to blend.
  • 3
    In separate bowl, combine pumpkin, canola oil, skim milk, the beaten egg whites, sugars, and vanilla; mix until blended.
  • 4
    Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans. Careful not to over mix!
  • 5
    Fill the about 3/4-full with the pumpkin muffins batter and bake at 375° for 20 to 25 minutes. Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.
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