1. Preheat oven to 400F. Line a 12-cup muffin pan with paper liners.
2. In a large bowl, stir together cereal, pumpkin, milk, eggs and oil. In a medium bowl, stir flour, brown sugar, baking powder and spices until well combined. Stir flour mixture and walnuts into pumpkin mixture. Scoop batter into muffin cups. If desired, add cheese filling and walnut crunch as directed below.
3. Bake 25 minutes or until toothpick inserted through side of muffin top comes out clean.
Variations: Pumpkin Cream Cheese Muffins:
1/4 cup Cream Cheese
1/4cup powdered sugar
1/4 teaspoon vanilla extract
Combine all ingredients. Place a heaping teaspoon of filling on top of muffin batter before baking. Top with Walnut Crunch, if desired.
Walnut Crunch Muffins:
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1-1/2 teaspoons butter
Combine all ingredients. Sprinkle on top of muffin batter before baking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (89g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 66 (34%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 71.5mg||22 %|
|Sodium 177.4mg||6 %|
|Potassium 175mg||5 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 27.8g|
|Protein 5.1g||7 %|
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: 195
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