Pumpkin-Walnut Muffins
Ingredients
- 1½ cups whole wheat flour
- 1½ cups all purpose flour
- 1 cup sugar
- 1 Tbsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp baking soda
- 2 cups pumpkin puree
- 1 cup plain low fat yogurt
- ¾ cup canola oil or coconut oil, melted
- 3 eggs
- 1 tsp vanilla extract
- 1½ cups coarsely chopped walnuts
- 1½ cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Stir together both flours, sugar, pie spice, baking powder, and baking soda in a large bowl; make a well in center.
- Stir together pumpkin, yogurt, oil, eggs, and vanilla until blended. Add to dry ingredients, stirring with a wooden spoon until blended. Stir in nuts and chocolate chips.
- Spoon batter into 2 (12-cup) muffin pans coated with cooking spray.
- Bake 35 minutes or until a wooden pick inserted comes out clean. Makes 2 dozen.
Nutritional Information
| Main | Total | |
| Servings | 24 | |
| Calories |
220
|
220
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 5 | 5 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 81 | 81 |
| T. Sugs (g) | 10 | 10 |
| A. Sugs (g) | 8 | 8 |
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