Hungry Girl Pumpkin Bread Muffins

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 130.5
  • Total Fat: 0.8 g
  • Cholesterol: 0.6 mg
  • Sodium: 288.1 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 7.1 g
  • Protein: 5.3 g

View full nutritional breakdown of Hungry Girl Pumpkin Bread Muffins calories by ingredient
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Another tasty-sounding recipe from my Hungry Girl emails. Another tasty-sounding recipe from my Hungry Girl emails.
Number of Servings: 10


    1c Fiber One Original Bran Flakes cereal
    1 1/2c whole wheat flour
    1/2c Splenda
    1/4c brown sugar, not packed
    1 Tbsp baking powder
    2 tsp cinnamon
    1/2 tsp pumpkin pie spice (if you don't have any, Chef Meg has a recipe for it on the SP recipe site)
    1/4 tsp salt
    1 15oz can Libby's Pure Pumpkin
    1 c club soda
    1/2 c Egg Beaters
    1/4 c sugar free pancake syrup
    1 tsp vanilla extract
    1/4 c unpacked raisins

    ICING (optional, but included in calorie count):
    1/4 c Cool Whip Free, thawed
    3 Tbsp fat free cream cheese, softened to room temperature
    1 Tbsp Splenda


Heat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Set aside.

Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large bowl.
 Add flour, Splenda, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well and set aside.

In another bowl, combine pumpkin, soda, egg substitute, syrup, and vanilla extract. Mix thoroughly. Add mixture to the large bowl and stir until blended to form the batter.

Slowly sprinkle and stir chopped raisins into the batter. Evenly distribute batter among the 10 prepared cups of your muffin pan. (Batter may be piled high... This is OK!)

Bake in the oven until muffins are golden brown and a toothpick inserted into the center of one comes out mostly clean, about 30 minutes. Set aside to cool.

Meanwhile, combine all icing ingredients in a small microwave-safe bowl. Mix until smooth and blended. (Refrigerate icing if you don't plan to serve muffins right away.)

Remove cooled muffins from the pan. Just before serving, warm icing in the microwave for a few seconds and drizzle it onto the muffins (or simply spread it on evenly). Enjoy!

MAKES 10 SERVINGS at 131 calories each. If you stretch the batter to fill all 12 muffin cups, then calorie count for each muffin is 109.

Number of Servings: 10

Recipe submitted by SparkPeople user TRIXIE82.

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