Mel's Kitchen Cafe · by Mel Gunnell★ 5.0 (40)
Pumpkin Snickerdoodle Muffins
NUTRITION · PER SERVING43M COOK
CAL 11%·PRO 7%
CARBS 31G56% OF CAL
3G FIBER11G OTHER17G TOTAL SUGAR
FAT 10G39% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, spiced pumpkin muffins with cinnamon sugar topping. A seasonal favorite, tender and moist with warm fall flavors.
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Nutrition & ingredients
Ingredients
serves 16- 15-ounce can canned pumpkin
- 1 cup granulated sugar
- 1/2 cup neutral-flavored oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose or whole wheat flour (see note)
- 1 tablespoon pumpkin pie spice (see note for substitution)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter, cubed
At a glance
PER SERVING · TIME 43M
CAL 11%·PRO 7%
CARBS 31G56% OF CAL
3G FIBER11G OTHER17G TOTAL SUGAR
FAT 10G39% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 18m
- Sodium
- 273mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 129mg
- Calcium
- 21mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 273MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.