Yummy Low-Fat Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cup(s) whole wheat flour 1 Tbsp baking powder 1 tsp table salt 1 tsp baking soda 1/2 tsp ground cloves 1 tsp ground cinnamon 1 tsp ground nutmeg 2 4oz cups unsweetened applesauce 1 can (15 oz) canned pumpkin (NOT pumpkin pie filling) 2/3 cup(s) sugar 2 eggs 2/3 cup(s) 1% milk
Preheat oven to 375ºF. Coat mini muffin tins with cooking spray.
Combine flour, baking powder, salt , baking soda, cloves, cinnamon and nutmeg in a large bowl.
Combine applesauce, pumpkin, sugar, eggs and milk in a medium bowl; mix thoroughly.
Add applesauce mixture to flour mixture by cupful until mixed well (I use a stand mixture and add wet ingredients to dry as it turns).
Pour batter into muffin tins so each hole is about 2/3 full. Bake15-20 minutes, or until muffins are firm to the touch (if they stick to your finger, they're not done!).
Note: I have tried this recipe in regular muffin tins but they tend to be too dry by the time the muffins are fully cooked. Also made it with sugar substitute and it left a bad after taste and I ended up throwing them away.
Serving Size: makes 48 mini muffins (serving is 2 mini muffins)
Number of Servings: 24
Recipe submitted by SparkPeople user MARYCROWSON.
Combine flour, baking powder, salt , baking soda, cloves, cinnamon and nutmeg in a large bowl.
Combine applesauce, pumpkin, sugar, eggs and milk in a medium bowl; mix thoroughly.
Add applesauce mixture to flour mixture by cupful until mixed well (I use a stand mixture and add wet ingredients to dry as it turns).
Pour batter into muffin tins so each hole is about 2/3 full. Bake15-20 minutes, or until muffins are firm to the touch (if they stick to your finger, they're not done!).
Note: I have tried this recipe in regular muffin tins but they tend to be too dry by the time the muffins are fully cooked. Also made it with sugar substitute and it left a bad after taste and I ended up throwing them away.
Serving Size: makes 48 mini muffins (serving is 2 mini muffins)
Number of Servings: 24
Recipe submitted by SparkPeople user MARYCROWSON.
Nutritional Info Amount Per Serving
- Calories: 76.2
- Total Fat: 0.8 g
- Cholesterol: 15.7 mg
- Sodium: 220.0 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.1 g
- Protein: 2.3 g
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