Recipes of Stephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Pumpkin Harvest Breakfast muffins

Friday, August 09, 2019
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Total time
50 minutes
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Preparation time
30 minutes
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Portions
16
Ingredients
or2 cups of wheat flour, whole-grain (240 g)
or1 cup of oats (156 g)
or2 tsps of leavening agents, baking powder, low-sodium (10 g)
or1 tsp of leavening agents, baking soda (5 g)
or1 tsp of salt, table (6 g)
or1 tbsp of spices, cinnamon, ground (8 g)
or1 tsp of spices, nutmeg, ground (2 g)
or1 cup of milk, reduced fat, fluid, 2% milkfat, with added nonfat milk solids and vitamin A and vitamin D (245 g)
or1/4 cup of butter, salted (57 g)
or2 large units of egg, whole, raw, fresh (100 g)
or1 cup of pumpkin, canned, with salt (245 g)
or1/2 packed cup of sugars, brown (110 g)
or1/2 cup of sugars, granulated (100 g)
or1/4 cup of seeds, sunflower seed kernels, dry roasted, with salt added (32 g)
or1/2 cup, whole of seeds, flaxseed (84 g)
Preparation
1.
In a large bowl, combine the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir to combine.
2.
In a separate bowl, combine the milk, melted butter, eggs, pumpin, and sugars, and stir with a whisk until combined.
3.
Slowly add the wet ingredients to the dry ingredients. Add the sunflower seeds and flax seeds, gently stirring to combine (batter may be slightly lumpy).
4.
Line standard size muffin tins with liners or spray with non-stick spray. Divide batter into 16 equal parts, filling the muffin tins about 2/3 full.
5.
Bake at 325 for 15-20 minutes, or until a toothpick inserted in the middle comes out clean.
Nutritional information
Per 100 gPer portion (87 g)% DRI
Energy262 kcal229 kcal11 %
Fat9 g8 g12 %
Fatty acids, total saturated3 g3 g14 %
Cholesterol37 mg32 mg11 %
Sodium364 mg318 mg13 %
Carbohydrate40 g35 g12 %
Sugars16 g14 gremove
Fiber6 g5 g20 %
Protein7 g7 gremove