Pumpkin Muffins

This awesome recipe is courtesy of Jen Ozick. Read more about her here.

These muffins are super easy to make. They are high in carbohydrates and work well as part of a post-workout meal. They can be frozen in a freezer type zip-top bag.
Servings: 12

Ingredients:
12.5 oz Spice Cake Mix
15 oz. Pumpkin Puree

Preparation:

Preheat oven to 350 degrees.
In a large bowl mix together the spice cake mix and the pumpkin puree.
Spray muffin tins with cooking spray or use cup cake liners. Fill tin.

Bake for 20-25 minutes.

Nutrition Facts: Calories: 129;  Fat: 2.5g; Protein: 1.8g; Carbohydrates: 26.2g; Sugars: 13.5g; Fiber: 1.0 g.

The medicinal properties of pumpkin include anti-diabetic, antioxidant, anti-carcinogenic, and anti-inflammatory. Canned pumpkin is often recommended by veterinarians as a dietary supplement for dogs and cats that are experiencing digestive problems. The high fiber content helps to aid proper digestion.

 

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