PUMPKIN PIE MUFFIN CUPS
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 105.5
- Total Fat: 1.9 g
- Cholesterol: 31.2 mg
- Sodium: 65.7 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 2.2 g
- Protein: 6.1 g
View full nutritional breakdown of PUMPKIN PIE MUFFIN CUPS calories by ingredient
Submitted by: JUSTETTHON
Introduction
Pumpkin pie muffin cups, made in muffin tin with pumpkin puree (canned, spices, with graham cracker crusts and a topping of fat free greek yogurt! Pumpkin pie muffin cups, made in muffin tin with pumpkin puree (canned, spices, with graham cracker crusts and a topping of fat free greek yogurt!Number of Servings: 12
Ingredients
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One 12 muffin tin, sprayed with PAM cooking spray.
3 TBSP toasted wheat germ, 2 TBSP ground flax seeds, 2.5 squares of low fat honey graham crackers (crushed), 2 whole eggs (or Eggbeater substitute), 1 15oz can pumpkin pie puree (canned, no salt added), 1 12oz can fat free evap milk, 2/3 cup brown sugar splenda mix, 1.5tsp pumpkin pie spice, 1 tsp vanilla extract, 3/4 cup Chobani greek fat free yogurt.
Directions
preheat to 375. coat muffin tin with PAM. Mix together wheat germ, flax seed, two of the 2.5" graham cracker sheets, crushed fine. Add a heaping TSP to each muffin tin.
in separate bowl, whisk eggs and add 15oz pumpkin pie puree, one 12-oz can ff evap milk, 2/3 c brown sugar/splenda mix, pumpkin pie spice and vanilla.
Pour into muffin tins.
Bake 30 - 35 minutes until sides are set and the filling jiggles just slightly.
TOPPING: mix the 3/4 yogurt with pumpkin pie spice and allow to cool in fridge. Allow pies to rest 10-15 minutes before removing from tins... top each with a dollup of the yogurt mixture. Serves 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user JUSTETTHON.
in separate bowl, whisk eggs and add 15oz pumpkin pie puree, one 12-oz can ff evap milk, 2/3 c brown sugar/splenda mix, pumpkin pie spice and vanilla.
Pour into muffin tins.
Bake 30 - 35 minutes until sides are set and the filling jiggles just slightly.
TOPPING: mix the 3/4 yogurt with pumpkin pie spice and allow to cool in fridge. Allow pies to rest 10-15 minutes before removing from tins... top each with a dollup of the yogurt mixture. Serves 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user JUSTETTHON.
