Pumpkin Muffins Low calorie
- Number of Servings: 18
Ingredients
Ingredients:King Arthur Whole Wheat Flour, 1 cup *Pumpkin Pie spice, 1 tsp Ener G Baking Soda, 1 tsp Ener G Baking Powder, 1 tsp AlsoSalt salt substitute, 0.25 tsp *Splenda Brown Sugar Blend, 24 tsp Libby's 100% Pure Pumpkin, 15 oz Ener G Egg Replacer, 3 tsp *Crisco Pure Vegetable Oil, 2 tbsp Nature's Path Organic Pumpkin flaxplus granola, 0.75 cup
PREHEAT oven to 350º F. Paper-line or grease mini-muffin pans.
COMBINE flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full. Sprinkle each with about a 1/2 teaspoon of cereal granola. Press granola lightly into batter.
BAKE for 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely.
Number of Servings: 18
Recipe submitted by SparkPeople user GABAY29.
COMBINE flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full. Sprinkle each with about a 1/2 teaspoon of cereal granola. Press granola lightly into batter.
BAKE for 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely.
Number of Servings: 18
Recipe submitted by SparkPeople user GABAY29.
Nutritional Info Amount Per Serving
- Calories: 89.6
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 4.1 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.2 g
- Protein: 1.6 g
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