Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 72.4
- Total Fat: 0.2 g
- Cholesterol: 0.1 mg
- Sodium: 157.2 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 1.0 g
- Protein: 2.2 g
View full nutritional breakdown of Pumpkin Muffins calories by ingredient
Introduction
Low-Fat, Low Sugar. Can use whole wheat flour instead. Low-Fat, Low Sugar. Can use whole wheat flour instead.Number of Servings: 24
Ingredients
-
1 c. egg whites
1 1/2 c. canned pumpkin
1/2 c. unsweetened applesauce
1/2 c. water
3/4 c. white sugar
3/4 c. splenda
1 2/3 c whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3/4 tsp salt
1/4 tsp baking powder
1 tbsp chopped walnuts (optional)
Directions
Preheat oven 350*. Spray pan with nonstick cooking spray.
Combine the next 6 ingredients in a medium mixing bowl. In a large mixing bowl, combine the baking soda, cinnamon, cloves, nutmeg, salt, flour, and baking powder.
Pour the liquid mixture into the dry mixture and mix well. Pour into the pan and sprinkle with nuts over the top.
Bake 20-40 minutes depending on pan size until toothpick comes out clean.
Makes approximately 24 muffins or one 9" x 6" loaf of bread or three mini loaf pans.
Number of Servings: 24
Recipe submitted by SparkPeople user ANGEL904.
Combine the next 6 ingredients in a medium mixing bowl. In a large mixing bowl, combine the baking soda, cinnamon, cloves, nutmeg, salt, flour, and baking powder.
Pour the liquid mixture into the dry mixture and mix well. Pour into the pan and sprinkle with nuts over the top.
Bake 20-40 minutes depending on pan size until toothpick comes out clean.
Makes approximately 24 muffins or one 9" x 6" loaf of bread or three mini loaf pans.
Number of Servings: 24
Recipe submitted by SparkPeople user ANGEL904.