Mel's Kitchen Cafe · by Mel★ 4.6 (26)
Whole Wheat Pumpkin Blueberry Muffins
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 7%
CARBS 25G65% OF CAL
3G FIBER11G OTHER11G TOTAL SUGAR
FAT 5G29% OF CAL
3G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole wheat muffins studded with blueberries and pumpkin spice, made with buttermilk and coconut oil. A lightly sweet treat for breakfast or an afternoon snack.
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View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 2/3 cups whole wheat flour (see note)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup buttermilk (see note)
- 4 tablespoons coconut oil or butter (melted)
- 3/4 cup brown sugar (see note)
- 1 large egg
- 1 cup fresh or frozen blueberries
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 7%
CARBS 25G65% OF CAL
3G FIBER11G OTHER11G TOTAL SUGAR
FAT 5G29% OF CAL
3G SAT1G 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
- 15m
- Cook
- 25m
- Sodium
- 216mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 142mg
- Calcium
- 31mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.