Pumped-up Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 113.8
- Total Fat: 5.4 g
- Cholesterol: 0.2 mg
- Sodium: 102.9 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 2.5 g
- Protein: 3.7 g
View full nutritional breakdown of Pumped-up Pumpkin Muffins calories by ingredient
Introduction
Really moist, very low fat pumpkin muffins, great for a snack or even a breakfast on the run! Really moist, very low fat pumpkin muffins, great for a snack or even a breakfast on the run!Number of Servings: 24
Ingredients
-
1 3/4 cups applesauce (I used sweetened kind)
1 1/2 cups whole-wheat flour
1 1/2 cups regular oats (regular oatmeal)
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
2 cups canned pumpkin puree (not the pumpkin pie ready "mix" )
1 cup vanilla fat-free yogurt
3 large eggs (use powdered egg whites and the water to reconstitute them)
1 1/2 cups coarsely chopped walnut
Directions
Preheat oven to 350 degrees Fahrenheit.
Spray coat 24 count muffin-cups (tins) or use 24 silicon cups (do NOT spray coat those..they don't need it)
This is all done by hand...no mixer needed.
In a medium bowl, whisk together all the dry ingredients, set aside. In a large bowl, mix the applesauce, pumpkin puree, yogurt, egg whites, and the walnuts.
Then add the dry ingredients.
Mix just until moistened do not over mix!
Divide evenly into muffin cups. Bake until a toothpick inserted in the center comes out clean.
Ovens vary, but 35 to 45 minutes is typical baking
time.
Cool 5 minutes in pan/silicon cups on rack.
~these FREEZE well~and they travel well.
NOTE:
When I make these, I use powdered egg whites, those were not available for nutritional info here, so use those or egg whites, that is why I added the extra 1/4 c. of water, you might need. You will have to be your own judge there!
Also, I use FAT FREE vanilla yogurt, that was not available for nutritional info here either, so you can make these with fat free and bring the calorie and fat count down MORE! And the vanilla makes a good combo with the pumpkin.
Raisins are good to use instead of walnuts if you
have an allergy issue or want to cut back on the fat even more. Just mix 1.5 cups into the pumpkin mix. Enjoy! =)
Number of Servings: 24
Recipe submitted by SparkPeople user CREATIVELICENSE.
Spray coat 24 count muffin-cups (tins) or use 24 silicon cups (do NOT spray coat those..they don't need it)
This is all done by hand...no mixer needed.
In a medium bowl, whisk together all the dry ingredients, set aside. In a large bowl, mix the applesauce, pumpkin puree, yogurt, egg whites, and the walnuts.
Then add the dry ingredients.
Mix just until moistened do not over mix!
Divide evenly into muffin cups. Bake until a toothpick inserted in the center comes out clean.
Ovens vary, but 35 to 45 minutes is typical baking
time.
Cool 5 minutes in pan/silicon cups on rack.
~these FREEZE well~and they travel well.
NOTE:
When I make these, I use powdered egg whites, those were not available for nutritional info here, so use those or egg whites, that is why I added the extra 1/4 c. of water, you might need. You will have to be your own judge there!
Also, I use FAT FREE vanilla yogurt, that was not available for nutritional info here either, so you can make these with fat free and bring the calorie and fat count down MORE! And the vanilla makes a good combo with the pumpkin.
Raisins are good to use instead of walnuts if you
have an allergy issue or want to cut back on the fat even more. Just mix 1.5 cups into the pumpkin mix. Enjoy! =)
Number of Servings: 24
Recipe submitted by SparkPeople user CREATIVELICENSE.