Preheat oven to 350.
In a large mixing bowl combine the flour, baking soda, baking powder, sugar, cinnamon, and pumpkin pie spice.
In a seperate bowl, mix by hand the oil, egg whites, pumpkin, and water.
Combine with the dry ingredients.
Bake in muffin tins for 20-25 minutes, or until done.
Leftovers freeze very well, and last for several months.
May also be baked in 8 small loaf pans for about 50 minutes, or two 5x9 loaf pans for about 90 minutes.
For Banana Maple Muffins, replace sugar with maple sugar, spices with nutmeg, and pumpkin with mashed banana.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (111g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 44 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 5188.8mg||179 %|
|Potassium 101mg||3 %|
|Total Carbohydrate 47.5g||14 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 46g|
|Protein 3.4g||5 %|
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: 243
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