Pumpkin Muffins

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 180.5

Total Fat: 8.1 g
Cholesterol: 20.7 mg
Sodium: 217.5 mg
Total Carbs: 25.0 g
Dietary Fiber: 0.5 g
Protein: 2.3 g

View full nutritional breakdown of Pumpkin Muffins calories by ingredient

Introduction

Made with reduced fat bisquick and canned pumpkin, these muffins are moist and flavorful. Additional ingredients such as nuts and raisins are easily added. Topping is included in recipe calculations, but could be omitted for lower calories. Made with reduced fat bisquick and canned pumpkin, these muffins are moist and flavorful. Additional ingredients such as nuts and raisins are easily added. Topping is included in recipe calculations, but could be omitted for lower calories.

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 24

Ingredients

Preheat oven to 375 degrees F. Spray muffin tins lightly with oil or use liners.

Mix the following together in a medium bowl:

Eggs, 2 large, fresh

Milk, nonfat, 1 cup

Farmer's Market Organic Canned Pumpkin, 1/2 cup, 246 gram(s)

Canola Oil, .5 cup

Orange Zest - of 1 orange, 1 serving

In a separate large bowl, combine dry ingredients:

Reduced Fat Bisquick, 3 cups

Granulated Sugar, 1 cup

Cinnamon, 2 teaspoons

Nutmeg, 1.5 teaspoons

Gently mix pumpkin mixture into dry ingredients. Do not overmix or the muffins will be tough. Spoon batter into muffin tins filling each cup 2/3 full.

StreuselTopping: Mix together .5 c sugar, 4 Tbl salted butter (melted), and .5 cup Kirkland Cinnamon Pecan cereal.

Bake about 20 minutes or until a toothpick inserted in middle of cooked muffin comes out dry.

Directions

Instructions are included with list of ingredients.

Makes 24 medium (approx. 2 oz. each) muffins.

Number of Servings: 24

Recipe submitted by SparkPeople user LEEFER2.