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    Lowfat Pumpkin Muffin w/ Glaze

    Nutritional Information

    Serving Size: 1 EACH
    Calories 207
    * Percent Daily Values (% Daily Value) are based on a 2,000 calorie diet.
    Amount Per Serving % Daily Value *
    Fat 2.3g 2%
    Saturated Fat 1.1g 6%
    Trans Fatty Acid 0g 0%
    Cholesterol 11.2mg 4%
    Sodium 305.3mg 13%
    Carbohydrates 43.9g 15%
    Dietary Fiber 0.5g 2%
    Total Sugars 25.8g
    Added Sugar 0g 0%
    Protein 2.4g 4%
    % Daily Value: Protein 4% Fat 2% Carbohydrates 15% Dietary Fiber 2% Cholesterol 4% Trans Fatty Acid 0% Vitamin A - IU 31% Calories 10% Saturated Fat 6%
    INGREDIENTS:
    Lowfat Glazed Pumpkin Muffin (Low Fat Plain Muffin Mix (Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, May Contain Malted Barley Flour, Enzymes, Ascorbic Acid), Sugar, Food Starch- Modified, Whey. Contains 2% or Less of the Following: Mono-Diglycerides, Dextrose, Egg Yolks, Partially Hydrogenated Soybean and Cottonseed Oils, Sodium Bicarbonate, Salt, Egg Whites, Disodium Aluminum Phosphate, Sodium Acid Pyrophosphate, Natural and Artificial Flavors, Monocalcium Phosphate, Propylene Glycol Monoester, Sodium Stearoyl Lactylate, Red 40, Yellow 5.), water, Canned Pumpkin (Pumpkin.), Powdered Sugar (Sugar, Cornstarch ), Water, Frozen Conc Lemon Juice (Contains Water, Concentrated Lemon Juice), Light Karo Syrup (Corn Syrup, High Fructose Corn Syrup, Water, Salt, Natural and Artificial Vanilla Flavor), Maple Extract (Water, Propylene Glycol, Caramel Color, and Flavors Approved For Use in a Regulation of the FDA or are Generally Regarded as Safe), Ground Cinnamon, Ginger, nutmeg, Pumpkin Pie Spice, Ground Cloves)
    ALLERGENS:
    Milk, Eggs, Wheat, Soybeans
    The information provided in these labels should be considered as approximations of the nutritional analysis of the food. The nutrient composition of food may vary due to genetic, environmental and processing variables: changes in product formulation, manufacturers data, cooking and preparation techniques.

    Please note: During specific periods of time (end of semester, prior to breaks) menus will be adjusted without notice to reduce waste.

    OZW means oz (ounces) by w (weight). To ensure that the nutrition information is correct, portions need to be by weight (w) or volume (v).

    Nutrition Tip: The Food and Nutrition Board Recommends That the Fat Content of the Diet Not Exceed 30% of Caloric Intake, That Less than 10% of Calories Should Be Provided from Saturated Fatty Acids, and That Dietary Cholesterol Should Be Less than 300mg/Day.

    Culinary Services will make every effort to serve items as listed in the menu during each meal period. Adjustments may be necessary without notice for a variety of reasons (reduce waste, product shortages from suppliers, etc.). We apologize in advance for any inconvenience. 

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