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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 95.7
  • Total Fat: 0.7 g
  • Cholesterol: 0.2 mg
  • Sodium: 211.4 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.6 g

View full nutritional breakdown of Low Fat Pumpkin Muffins calories by ingredient
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Low Fat Pumpkin Muffins

Submitted by: CUPPDE

Introduction

Low Fat, Whole Wheat Spice Pumpkin Flavor Low Fat, Whole Wheat Spice Pumpkin Flavor
Number of Servings: 20

Ingredients

    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

Directions

Soak oats in milk for about one hour.
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.






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Member Ratings For This Recipe

  • RUNNERMOM79


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    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

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