Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 3/4 cups all-purpose flour1 cup splenda1 tbsp baking powder1 tsp baking soda1 tbsp ground cinnamon1/2 tsp salt1 cup canned pumpkin3/4 cup light sour cream1/3 cup fat free milk1/4 cup canola oil1 tsp vanilla extract1/4 cup + 2 tbsp egg beaterscooking spray
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
Combine pumpkin and next 6 ingredients (pumpkin through egg); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
Bake at 375° for 20-25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Number of Servings: 18
Recipe submitted by SparkPeople user JENHASKIN.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
Combine pumpkin and next 6 ingredients (pumpkin through egg); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
Bake at 375° for 20-25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Number of Servings: 18
Recipe submitted by SparkPeople user JENHASKIN.
Nutritional Info Amount Per Serving
- Calories: 111.6
- Total Fat: 4.1 g
- Cholesterol: 3.4 mg
- Sodium: 170.8 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 1.2 g
- Protein: 3.0 g
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