Pumpkin Cream Cheese Muffins
Prefix 061 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 308 kcal | 15% |
| Total fat | 25.0 g | 32% |
| Saturated fat | 8.3 g | 42% |
| Total carbohydrate | 21.7 g | 8% |
| Total sugars | 1.7 g | — |
| Dietary fiber | 3.3 g | 12% |
| Protein | 16.7 g | 33% |
| Sodium | 0.40 g | 17% |
Open Food Facts, ODbL, record updated November 21, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Almond flour, eggs, pumpkin, whey protein powder (grass-fed non-GMO RBGH free whey protein isolate, grass-fed non-GMO RBGH free whey protein concentrate, egg protein, calcium caseinate, maltodextrin, potassium citrate, amino acid complex, colostrum, collagen, vitamin A palmitate, vitamin B1, vitamin B2, niacin, vitamin B5, vitamin B6, ascorbic acid, vitamin D3, vitamin E tocopheryl acetate, folic acid, biotin, inulin (FOS fiber), non-dairy coconut creamer, flavors, stevia, digestive enzymes), cream cheese (pasteurized milk and cream, skim milk, cheese culture, salt, stabilizers), erythritol, almond milk (organic almond base, organic vanilla flavor, sea salt, sunflower lecithin, organic locust bean gum, gellan gum, vitamin A palmitate, ergocalciferol, di-alpha-tocopheryl acetate, riboflavin, zinc gluconate, cyanocobalamin), butter (cream, salt), baking powder, pumpkin pie spice, allspice, cinnamon, ginger, nutmeg, vanilla extract, salt. Contains: almond, egg, milk, coconut. Manufactured in a facility that uses milk, egg, tree nuts.
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E410Locust bean gumEmulsifier · Stabilizer · Thickener
- E418Gellan gumStabilizer · Thickener
- E968ErythritolHumectant · Sweetener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
27% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breakfast biscuit with reduced sugar” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Breakfast biscuit with reduced sugar”: 3.59 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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