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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 97.5
  • Total Fat: 2.3 g
  • Cholesterol: 11.0 mg
  • Sodium: 117.4 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 2.9 g
  • Protein: 4.1 g

View full nutritional breakdown of Light Pumpkin Muffins calories by ingredient
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Light Pumpkin Muffins

Submitted by: ROTTMOM71

Introduction

This is a Cooking Light recipe I modified to use wheat flour and splenda in place of sugar. This is a Cooking Light recipe I modified to use wheat flour and splenda in place of sugar.
Number of Servings: 18

Ingredients

    2 3/4 cups all-purpose flour
    1 cup granulated sugar
    1 tablespoon baking powder
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1 teaspoon pumpkin pie spice
    1/2 teaspoon salt
    1 cup canned pumpkin
    1 1/4 cup lowfat buttermilk
    1/4 cup no sugar added applesauce
    1 teaspoon vanilla extract
    1 large egg
    1 large egg white
    1 tablespoon granulated sugar
    1 1/2 teaspoons brown sugar
    1/3 cup chopped walnuts (optional)

Directions

Preheat oven to 375.
.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
.

Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray or lined with paper liners.
.

Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins. Top with nuts if desired.
.
Bake at 375 for 22 to 24 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.



Serving Size: 18 muffins

Number of Servings: 18

Recipe submitted by SparkPeople user ROTTMOM71.






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