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Pumpkin Muffins

by on February 10, 2011 in Breads, Muffins February 10, 2011 BreadsMuffins
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Prep:

Cook:

Level: Easy

System:

18
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Description

Healthy and delicious! It’s the perfect breakfast, snack or side for any time of the year.

Ingredients

  • 1 teaspoon Baking Soda
  • ⅓ cups Water
  • 2 whole Eggs, Beaten (you Can Sub 2/3 Cup Eggbeaters For The 2 Eggs If Desired)
  • 1-⅔ cup Flour (I Use Mostly Wheat Flour)
  • 1-½ cup Sugar (Splenda)
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 2 Tablespoons Cinnamon
  • ½ teaspoons Nutmeg
  • ½ cups Canola Oil Or Applesauce
  • 1 cup Pumpkin

Preparation

Preheat oven to 350 degrees F.

Dissolve baking soda in water. Combine the baking soda mixture all remaining ingredients in a large bowl. Mix thoroughly.

Bake for 18 minutes or until done. Let cool.

If not consuming right away, refrigerate for up to 5 days.

*Healthy ingredients are in parenthesis following the not-as-healthy options. If you use wheat flour, add 1/2 teaspoon of baking powder (which will bring your total amount of baking powder to 1 teaspoon).

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