Low Fat Pumpkin MuffinsSubmitted by: CUPPDE
IntroductionLow Fat, Whole Wheat Spice Pumpkin Flavor Low Fat, Whole Wheat Spice Pumpkin Flavor
1 c, old fashioned rolled oats (not instant)
1 c. non-fat milk
1 c. whole wheat flour
2/3 c. Splenda brown sugar
1 c. unsweetened applesauce
15.5 oz canned pumpkin
2 egg whites
1 t. cinnamon
1/2 t. clove
1 t baking powder
1/2 t .baking soda
1/2 t. salt
Preheat the oven to 400 degrees and then spray the muffin pan with cooking spray.
Combine the oat mixture with the applesauce, canned pumpkin, and egg whites.
In a separate bowl, whisk the dry ingredients together.
Add the wet ingredients to the dry mix until just combined. Do not over-mix or the muffins will be tough.
Spoon the mixture into muffin pans, forming 20 muffins.
Bake for 20-25 minutes, or until done. Remove from pan and enjoy.
Number of Servings: 20
Recipe submitted by SparkPeople user CUPPDE.
Rate This Recipe
Member Ratings For This Recipe
I followed this recipe to a T and believe it's got too much Brown Sugar Splenda. Most regular muffin recipes don't have 2/3c of regular Brown Sugar much less the Splenda Brown Sugar which is supposed to be divided in half. So I'm going to try with 1/3c Splenda Brown Sugar and hope it helps. - 9/12/09