Pumpkin Whole Wheat Muffins

Pumpkin Whole Wheat Muffins
  • 1 cup soy-flour blend
  • ¾ cup white whole-wheat flour
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup vanilla soy milk
  • 3 Tablespoons vegetable oil
  • 1 egg
  • ½ cup pumpkin
    •

Combine soy-flour blend, white whole-wheat flour, brown sugar, baking powder and baking soda in large bowl. In second bowl, combine pumpkin, soy milk, vegetable oil and egg; add to dry ingredients. Blend until all ingredients are moistened. Portion batter into paper-lined muffin pan. Bake at 400 F for 18–20 minutes or until golden brown and wooden pick inserted in muffin comes out clean.

Makes 12 muffins

Nutrition per serving (56 g): 143 calories; 5 g fat (1 g saturated; 0 trans fats); 16 g cholesterol; 206 mg sodium; 23 g carbohydrate; 1 g fiber; 3 g protein; 46 mg calcium; 1 mg iron