This recipe has Sugar as 57.3% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.4% of RDA
• Calories: 40.6% of RDA
• Carbs: 19.7% of RDA
• Fat (total lipid): 33.7% of RDA
• Fiber: 25.6% of RDA
• Fructose: 0.5% of RDA
• Protein: 10.7% of RDA
• Sodium: 32.7% of RDA
• Sugar: 57.3% of RDA
• Vitamin A (IU): 242% of RDA
• Vitamin B6: 18.3% of RDA
• Vitamin C: 2.6% of RDA
• Iron: 13.9% of RDA
• Magnesium: 41.0% of RDA
• Manganese: 62.8% of RDA
• Niacin: 16.8% of RDA
• Potassium: 12.3% of RDA
• Zinc: 19.1% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat oven to 325 degrees Fahrenheit.
2.
Line a muffin tin with liners.
PREPARING THE BATTER
3.
In a large bowl, beat the oil and maple syrup or honey together with a whisk.
4.
Add eggs, and beat well.
5.
Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
6.
Add the flour and oats to the bowl and mix with a large spoon, just until combined. (If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.).
7.
Divide the batter evenly between the muffin cups. Fill 3/4 full.
8.
Sprinkle with pumpkin seeds.
BAKING THE MUFFINS
9.
Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
10.
Place the muffin tin on a cooling rack. These muffins are delicate until they cool down, so it’s best to wait until they have cooled down to remove them from the tin.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free baking powder for baking soda.
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free baking powder for baking soda.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 812
Protein 12.1 g
Carbohydrates 54.1 g
Iron 2.62 mg
Fiber 7.16 g
Calcium 33.9 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
