Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (1)
Whole Wheat Pumpkin Muffins
NUTRITION · PER SERVING38M COOK
CAL 17%·PRO 9%
CARBS 35G43% OF CAL
3G FIBER16G ADDED1G INTRINSIC15G OTHER17G TOTAL SUGAR
FAT 20G54% OF CAL
2G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, fluffy whole wheat muffins sweetened naturally with maple syrup and flavored with warm pumpkin and cinnamon. These wholesome fall treats make a satisfying breakfast or snack.
mainamericanbaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ¾ cup canned pumpkin
- ½ cup pure maple syrup
- ½ cup avocado oil (or coconut oil)
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup 100% whole wheat flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp salt
At a glance
PER SERVING · TIME 38M
CAL 17%·PRO 9%
CARBS 35G43% OF CAL
3G FIBER16G ADDED1G INTRINSIC15G OTHER17G TOTAL SUGAR
FAT 20G54% OF CAL
2G SAT17G 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
- 23m
- Sodium
- 395mg
- Total sugar
- 17g
- Added sugar
- 16g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 209mg
- Calcium
- 52mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 395MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.