18 servings / 20 min
Prep 5 min / Cook 15 min
Ingredients
- 1/4 cup (50 mL) canola oil
- ½ cup (125 mL) molasses
- 1/4 cup (50 mL) brown sugar
- 2 cups (500 mL) pure pumpkin purée
- 2 eggs
- 2 ½ cups (625 mL) whole wheat flour
- 2 tsp (10 mL) ground cinnamon
- 1 tsp (5 mL) ground cloves
- ½ tsp (2 mL) ground nutmeg
- 2 tsp (10 mL) baking soda
Directions
- Preheat oven to 375 ° F (190° C).
- In a large bowl, mix wet ingredients together.
- Add dry ingredients and mix until just combined.
- Pour into lined or greased muffin tin. For mini muffins, bake for 15 minutes; regular muffins require 25 minutes.
Nutritional info per serving (1 muffin)
- Calories: 150
- Protein: 4 g
- Total fat: 4 g
Saturated fat: 1 g
Cholesterol: 22 mg - Carbohydrates: 25 g
Fibre: 3 g
Sugars: 9 g
Added sugars: 8 g - Sodium: 150 mg
- Potassium: 260 mg
Recipe developed by Nadine Day, PH Ec. ©Heart and Stroke Foundation 2007.
