Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggs, beaten
- 1 cup sugar
- 1 cup canned pumpkin
- 3/4 cup vegetable oil
- 1/4 cup water
- 1 2/3 cup flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup nuts, chopped (optional)
Directions
1.Preheat oven to 350º F.
2.Combine eggs, sugar, pumpkin, oil, and water in a medium-sized mixing bowl.
3.Stir together flour, baking soda, salt, baking powder, and spices in a separate bowl.
4.Add dry ingredients to wet, and stir to blend.
5.Place batter 3/4 to top of non-stick or lightly oiled muffin tins. You may also use cupcake cups.
6.Bake 20 minutes or until toothpick inserted into the middle of a muffin comes out clean. Remove from pan right away.