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Pumpkin Spice Muffins
Nutritional Information

Nutrition Facts: Serving Size: 21 svgs

Amount Per Serving

cholesterol 28.48 Milligrams
energykilocalories 160.94 Kcal
calcium 18.89 Milligrams
protein 2.85 Grams
iron 1.09 Milligrams
vitamin_c 0.23 Milligrams
carbohydrates 28.68 Grams
sugar 14.24 Grams
fiber 0.79 Grams
sodium 128.81 Milligrams
fat 4.09 Grams
saturedfat 2.76 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Nutrition Facts: Serving Size: 21 svgs

Amount Per Serving

cholesterol 28.48 Milligrams
energykilocalories 160.94 Kcal
calcium 18.89 Milligrams
protein 2.85 Grams
iron 1.09 Milligrams
vitamin_c 0.23 Milligrams
carbohydrates 28.68 Grams
sugar 14.24 Grams
fiber 0.79 Grams
sodium 128.81 Milligrams
fat 4.09 Grams
saturedfat 2.76 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup COFFEE-MATE® natural bliss® Pumpkin Spice Flavor All-Natural Coffee Creamer
  • 3 large eggs
  • 1/4 cup maple syrup
  • 1/4 cup vegetable oil

Directions

PREHEAT oven to 350° F. Paper-line 21 muffin cups.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Whisk sugar, pumpkin, Coffee-mate natural bliss Creamer, eggs, maple syrup and oil in a large bowl until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter evenly into prepared muffin cups (about 2 tablespoons per muffin).

BAKE for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

This Recipe Includes

Hazelnut
natural bliss® Hazelnut

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