20 calorie Whole Wheat Mini Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 58
- Amount Per Serving
- Calories: 22.3
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 54.3 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.7 g
- Protein: 0.9 g
View full nutritional breakdown of 20 calorie Whole Wheat Mini Pumpkin Muffins calories by ingredient
Introduction
All natural ingredients are used to create these moist concoctions of fall flavor! It's a great way to use leftover Greek Yogurt. Don't even ask how good they are with cream cheese frosting...yikes. All natural ingredients are used to create these moist concoctions of fall flavor! It's a great way to use leftover Greek Yogurt. Don't even ask how good they are with cream cheese frosting...yikes.Number of Servings: 58
Ingredients
-
2 egg whites, unbeaten
1/2 C sugar
15 oz can Libby's 100% Pure Pumpkin
1 t vanilla
1/2 C almond milk
1/2 C Fage 0% Greek Yogurt (I find this at CostCo)
1 1/2 C whole wheat flour (yummy with freshly ground)
1 t baking soda
1 t baking powder
1/2 t salt
1 1/2 t cinnamon
1 t nutmeg
1/4 t allspice
Directions
Position oven rack in center and preheat to 375. Line mini muffin tin with foil liners or use a cooking spray. (Note: muffins really stick to paper liners.)
You can use a mixer if you want or you can use a wooden spoon and a bowl, whichever you prefer:
Cream egg whites and sugar until smooth and thickened. Stir in pumpkin, vanilla, almond milk and greek yogurt. Mix well so there's no lumps. Gently add flour, baking soda, baking powder, salt and spices until combined. Try not to over-mix.
Yay! You're ready to put the batter in the pans! Drop a tablespoon of batter into each mini-muffin liner and bake in a preheated oven for 12 minutes. A toothpick should come out clean. (Note, if you are baking full-sized muffins, cook them for 25-30 minutes.)
Yummo!!
There are a lot of possibilities for this recipe: you could add walnuts, pecans, shredded carrots, shredded zucchini, a whole myriad of frostings would be tasty, or just eat them plain! I like to freeze them and pop a few in the microwave at a time for a sweet treat. I love the fall spice flavor. Enjoy!
Serving Size: Makes 58 mini muffins or 18 regular sized muffins - nutritional info calculated on mini muffins
Number of Servings: 58
Recipe submitted by SparkPeople user AFHARPERS.
You can use a mixer if you want or you can use a wooden spoon and a bowl, whichever you prefer:
Cream egg whites and sugar until smooth and thickened. Stir in pumpkin, vanilla, almond milk and greek yogurt. Mix well so there's no lumps. Gently add flour, baking soda, baking powder, salt and spices until combined. Try not to over-mix.
Yay! You're ready to put the batter in the pans! Drop a tablespoon of batter into each mini-muffin liner and bake in a preheated oven for 12 minutes. A toothpick should come out clean. (Note, if you are baking full-sized muffins, cook them for 25-30 minutes.)
Yummo!!
There are a lot of possibilities for this recipe: you could add walnuts, pecans, shredded carrots, shredded zucchini, a whole myriad of frostings would be tasty, or just eat them plain! I like to freeze them and pop a few in the microwave at a time for a sweet treat. I love the fall spice flavor. Enjoy!
Serving Size: Makes 58 mini muffins or 18 regular sized muffins - nutritional info calculated on mini muffins
Number of Servings: 58
Recipe submitted by SparkPeople user AFHARPERS.