Pumpkin muffins
Add a piece of fresh fruit or a glass of milk to this seasonal treat.
This recipe has been adapted to include Health Canada’s safe recipe style guide.
150 cal
Serves 18
Prep time
0h 5m
Cook time
0h 15m
Total time
0h 20m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation. -
Step 2
Preheat oven to 375 ° F (190° C). -
Step 3
In a large bowl, mix wet ingredients together. -
Step 4
In a separate bowl, combine the dry ingredients. Mix the dry ingredients into the wet and fold until just combined. -
Step 5
Spoon batter into a lined or greased 12 cup muffin tin until each cup is ¾ full. Bake for 25 minutes until a tester inserted comes out clean. For mini muffins, use a 24 cup muffin tin and bake for 15 minutes.
Tips
-
Store these in an airtight container and freeze for up to three months.
Nutritional information
Per serving (1 muffin)
- Calories
- 150
- Protein
- 4 g
- Sodium
- 150 mg
- Potassium
- 260 mg
- Total fat
- 4 g
- Saturated fat
- 1 g
- Cholesterol
- 22 mg
- Carbohydrates
- 25 mg
- Fibre
- 3 g
- Sugars
- 9 g
- Added sugars
- 8 g
Recipe developed by Nadine Day, RD ©Heart and Stroke Foundation 2007.
