Low Calorie Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 cup unbleached all-purpose flour 1/2 cup rolled oats 1/4 cup firmly packed brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/8 teaspoon salt (optional) 1/2 cup canned pumpkin 1 large egg, slightly beaten (used egg beaters)1/2 cup skim milk (used Almond Milk)1.5 tablespoons reduced-fat stick margarine, melted Crunchy Topping 2 tablespoons rolled oats 1/2 tablespoon firmly packed brown sugar 1/8 teaspoon cinnamon
1. Preheat the oven to 400°F. Line 12 regular muffin tins with paper baking cups or lightly coat the bottoms only with vegetable cooking spray.
2. In a medium bowl, combine the flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice and salt (if using).
3. In a small bowl, whisk together the pumpkin, egg, milk, and margarine. Make a well in the center of the dry ingredients and add the pumpkin mixture, Mix just until the dry ingredients are moistened. Do not overmix. Spoon the batter into the prepared muffin cups, filling almost full.
4. Combine the topping ingredients and sprinkle evenly over the top of each muffin. Bake for 22 - 25 minutes, or until a tester inserted in the center comes out with only a few moist crumbs attached. Cool the muffins in the pan on a wire rack for 5 minutes before removing.
Number of Servings: 12
Recipe submitted by SparkPeople user JMOORE107.
2. In a medium bowl, combine the flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice and salt (if using).
3. In a small bowl, whisk together the pumpkin, egg, milk, and margarine. Make a well in the center of the dry ingredients and add the pumpkin mixture, Mix just until the dry ingredients are moistened. Do not overmix. Spoon the batter into the prepared muffin cups, filling almost full.
4. Combine the topping ingredients and sprinkle evenly over the top of each muffin. Bake for 22 - 25 minutes, or until a tester inserted in the center comes out with only a few moist crumbs attached. Cool the muffins in the pan on a wire rack for 5 minutes before removing.
Number of Servings: 12
Recipe submitted by SparkPeople user JMOORE107.
Nutritional Info Amount Per Serving
- Calories: 64.9
- Total Fat: 1.3 g
- Cholesterol: 2.1 mg
- Sodium: 117.2 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.5 g
- Protein: 1.9 g
Member Reviews
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LOWCALMOMOF3
Love these muffins! They turn out moist and just the right amount of sweetness. I use whole white wheat flour insteat of the all purpose flour. Adds some more calories, but also has some good fiber. I also add about 1 tsp vanilla to the wet ingredients. My kids love them for breakfast. - 10/19/10