Make the batter the night before and enjoy these pumpkin muffins with your coffee in the morning. The smaller-sized loaves make great thank-you gifts, especially around the holidays. For fewer calories, omit the dried cranberries and pecans
1. Preheat the oven to 350 degrees F. Line 30 muffin cups with cupcake liners and set aside. Or spray two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or five 5 3/4 x 3 x 2 1/8-inch loaf pans with cooking spray and set aside.
2. In a large bowl, combine the dry ingredients and mix until well blended; set aside.
3. In another large bowl, combine the canola oil, applesauce, egg substitute, egg whites, and water and whisk to mix. Add this mixture to the dry ingredients and whisk just until combined. Add the pumpkin and dried cranberries and pecans, if using, and mix until well blended.
4. Fill each muffin cup a little more than two-thirds full, or divide the batter among the prepared loaf pans. Bake muffins for 25 minutes, or bake large loaves for about 70 minutes, small loaves for about 40 minutes, or until a toothpick inserted into the center of each muffin or loaf comes out clean. Cool completely before slicing the loaves.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1016 | ||
Calories from Fat: 799 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.8g | 118 % | |
Saturated Fat 42.8g | 214 % | |
Monounsaturated Fat 30.6g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 466mg | 143 % | |
Sodium 542.5mg | 19 % | |
Potassium 304.8mg | 8 % | |
Total Carbohydrate 44.3g | 13 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 38.7g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1016
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