Low Fat Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 110.2
- Total Fat: 2.8 g
- Cholesterol: 17.9 mg
- Sodium: 118.0 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.4 g
- Protein: 2.2 g
View full nutritional breakdown of Low Fat Pumpkin Muffins calories by ingredient
Introduction
These are great low cal/low fat fall treats without the "fake sugar" taste. They're sweet, moist and packed with pumpkin flavor. My entire family loves them and I even get requests for these muffins. These are great low cal/low fat fall treats without the "fake sugar" taste. They're sweet, moist and packed with pumpkin flavor. My entire family loves them and I even get requests for these muffins.Number of Servings: 24
Ingredients
-
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp pumpkin pie spice
3/4 cup Splenda brown sugar blend
1/4 cup granulated sugar
3 tbsp sugar free syrup (I prefer Cary's Sugar Free Syrup)
1/4 cup canola oil
2 large eggs
1 1/4 cups pure canned pumpkin
1 tsp vanilla extract
3/4 cup fat free evaporated milk
1/4 powdered sugar, sifted (optional)
Directions
Preheat oven to 400 degrees F. Either spray your muffin pans with cooking spray or use cupcake liners.
In a medium bowl, whisk together both flours, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and pumpkin pie spice.
In a large bowl, whisk the sugars, syrup, oil, and 1 egg until combined. Add the other egg and whisk until combined. Whisk in the pumpkin and vanilla just until combined. Add the flour mixture in 2 batches, alternating with the evaporated milk. Whisk just until combined.
Pour the batter into the prepared muffin pans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a toothpick inserted in center of 1 muffin comes out clean.
Let cool on a wire rack for 20 minutes before sifting the powdered sugar over muffins.
Serving Size: Makes 24 muffins
In a medium bowl, whisk together both flours, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and pumpkin pie spice.
In a large bowl, whisk the sugars, syrup, oil, and 1 egg until combined. Add the other egg and whisk until combined. Whisk in the pumpkin and vanilla just until combined. Add the flour mixture in 2 batches, alternating with the evaporated milk. Whisk just until combined.
Pour the batter into the prepared muffin pans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a toothpick inserted in center of 1 muffin comes out clean.
Let cool on a wire rack for 20 minutes before sifting the powdered sugar over muffins.
Serving Size: Makes 24 muffins