Hungry Girl's Perfect Pumpkin Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 78.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 206.7 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.3 g

View full nutritional breakdown of Hungry Girl's Perfect Pumpkin Muffins calories by ingredient
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Number of Servings: 12


    One 15-oz. can pure pumpkin
    1 1/4 cups whole-wheat flour
    1/4 cup all-purpose flour
    4 large egg whites
    1/2 cup Splenda No Calorie Sweetener (granulated)
    2 Tbsp. Splenda brown sugar blend
    1/4 cup Ocean Spray Craisins Original Sweetened Dried Cranberries (or regular raisins), chopped
    2 1/4 tsp. baking powder
    1 1/2 tsp. cinnamon
    1 tsp. vanilla extract
    1/2 tsp. salt
    1/3 tsp. pumpkin pie spice


Preheat oven to 350 degrees.

In a large bowl, combine both types of flour, Splenda sugars, baking powder, cinnamon, salt, and pumpkin pie spice (in other words, all dry ingredients except for the Craisins or raisins).

In a medium bowl, mix together pumpkin, egg whites, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended.

Slowly sprinkle chopped Craisins or raisins into the batter, making sure they don't all stick together, and mix to distribute them.

Spoon batter evenly into 12 muffin/cupcake cups sprayed with nonstick spray. Bake for about 20 minutes, until the top is firm to the touch. (May be moist inside. This doesn't mean it's undercooked.) Allow to cool. Enjoy!

Serving Size: 12 muffins

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