HEIDI'S HIGH FIBER LOW CALORIE PUMPKIN MUFFINS

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Nutritional Info
  • Servings Per Recipe: 21
  • Amount Per Serving
  • Calories: 93.2
  • Total Fat: 2.8 g
  • Cholesterol: 0.3 mg
  • Sodium: 14.3 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.4 g

View full nutritional breakdown of HEIDI'S HIGH FIBER LOW CALORIE PUMPKIN MUFFINS calories by ingredient
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Introduction

As a kid, I always looked forward to Thanksgiving when my mom would make my aunt's recipe for pumpkin bread. She would make huge batches and freeze the loaves or give them to friends and neighbors. I wanted to come up with a low calorie version to supplement my breakfast selections. As a kid, I always looked forward to Thanksgiving when my mom would make my aunt's recipe for pumpkin bread. She would make huge batches and freeze the loaves or give them to friends and neighbors. I wanted to come up with a low calorie version to supplement my breakfast selections.
Number of Servings: 21

Ingredients

    1 1/2 cups whole wheat flour
    1 1/2 cups unprocessed natural bran (I used organic red wheat bran)
    2 teaspoons baking soda
    1 teaspoon cinnamon
    1 teaspoon nutmeg
    1/2 cup walnuts
    1 cup Truvia baking blend (you can add less, I like mine sweet)
    2 teaspoons flax seed meal
    3 egg whites (I used 9 tablespoons of liquid egg whites)
    1 1/2 teaspoons of lemon juice+1% milk to make 1/2 cup (you can also use 1/2 fat free buttermilk)
    1/2 cup water
    1 teaspoon vanilla extract
    3/4 cup canned pumpkin

Tips

You can substitute raisins or dried cranberries for the walnuts or in addition to them. I am an experimental cook and did my best to give accurate measurements but I don't usually measure precisely.


Directions

Preheat oven to 400 degrees.
Add the lemon juice to a 1/2 cup measuring cup and add the milk to make a total of 1/2 cup of liquid. Stir and set aside. If you are using the buttermilk you can skip this step.
Mix all wet ingredients and the flax seed meal together in medium sized bowl and set aside.
Mix together all dry ingredients in a large bowl. Add wet ingredients to the dry ingredients and mix thoroughly. Fill muffin tins 1/2 full and bake for approximately 15 minutes (you may need to reduce/add to the baking time depending on your oven). Let cool on a wire rack. Enjoy warm or wait until they cool and put in a ziplock freezer bag and freeze for later. They freeze really well!

Serving Size: Makes approximately 21 regular sized muffins

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