Low Fat Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup all-purpose flour1 cup whole-wheat pastry flour1 tsp baking soda1/2 tsp salt1 tsp ground cinnamon1/2 tsp ground ginger1/4 tsp ground cloves1/4 tsp ground nutmeg1 tsp pumpkin pie spice3/4 cup Splenda brown sugar blend1/4 cup granulated sugar3 tbsp sugar free syrup (I prefer Cary's Sugar Free Syrup)1/4 cup canola oil2 large eggs1 1/4 cups pure canned pumpkin1 tsp vanilla extract3/4 cup fat free evaporated milk1/4 powdered sugar, sifted (optional)
Preheat oven to 400 degrees F. Either spray your muffin pans with cooking spray or use cupcake liners.
In a medium bowl, whisk together both flours, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and pumpkin pie spice.
In a large bowl, whisk the sugars, syrup, oil, and 1 egg until combined. Add the other egg and whisk until combined. Whisk in the pumpkin and vanilla just until combined. Add the flour mixture in 2 batches, alternating with the evaporated milk. Whisk just until combined.
Pour the batter into the prepared muffin pans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a toothpick inserted in center of 1 muffin comes out clean.
Let cool on a wire rack for 20 minutes before sifting the powdered sugar over muffins.
Serving Size: Makes 24 muffins
In a medium bowl, whisk together both flours, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and pumpkin pie spice.
In a large bowl, whisk the sugars, syrup, oil, and 1 egg until combined. Add the other egg and whisk until combined. Whisk in the pumpkin and vanilla just until combined. Add the flour mixture in 2 batches, alternating with the evaporated milk. Whisk just until combined.
Pour the batter into the prepared muffin pans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a toothpick inserted in center of 1 muffin comes out clean.
Let cool on a wire rack for 20 minutes before sifting the powdered sugar over muffins.
Serving Size: Makes 24 muffins
Nutritional Info Amount Per Serving
- Calories: 110.2
- Total Fat: 2.8 g
- Cholesterol: 17.9 mg
- Sodium: 118.0 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.4 g
- Protein: 2.2 g
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