Light Pumpkin Muffins

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 97.5
  • Total Fat: 2.3 g
  • Cholesterol: 11.0 mg
  • Sodium: 117.4 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 2.9 g
  • Protein: 4.1 g

View full nutritional breakdown of Light Pumpkin Muffins calories by ingredient
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This is a Cooking Light recipe I modified to use wheat flour and splenda in place of sugar. This is a Cooking Light recipe I modified to use wheat flour and splenda in place of sugar.
Number of Servings: 18


    2 3/4 cups all-purpose flour
    1 cup granulated sugar
    1 tablespoon baking powder
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1 teaspoon pumpkin pie spice
    1/2 teaspoon salt
    1 cup canned pumpkin
    1 1/4 cup lowfat buttermilk
    1/4 cup no sugar added applesauce
    1 teaspoon vanilla extract
    1 large egg
    1 large egg white
    1 tablespoon granulated sugar
    1 1/2 teaspoons brown sugar
    1/3 cup chopped walnuts (optional)


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 white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray or lined with paper liners.

Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins. Top with nuts if desired.
Bake at 375 for 22 to 24 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Serving Size: 18 muffins

Number of Servings: 18

Recipe submitted by SparkPeople user ROTTMOM71.

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