Low Cal Pumpkin Fiber Muffins

Low Cal Pumpkin Fiber Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 48.4
  • Total Fat: 0.9 g
  • Cholesterol: 0.1 mg
  • Sodium: 183.8 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 2.3 g

View full nutritional breakdown of Low Cal Pumpkin Fiber Muffins calories by ingredient


Introduction

Didn't have any type of flour on hand so I ended up using a mix of ground Fiber One and Hodgson Mill Oat Bran cereal. Honestly haven't tried these yet - they're cooling on the stove right now. Came out smaller than I expected, but looks like I can have about 3 for the "price of one" so I'm OK with that. They're super moist and almost a bread pudding like texture.. might not work for some people, but I love them! Didn't have any type of flour on hand so I ended up using a mix of ground Fiber One and Hodgson Mill Oat Bran cereal. Honestly haven't tried these yet - they're cooling on the stove right now. Came out smaller than I expected, but looks like I can have about 3 for the "price of one" so I'm OK with that. They're super moist and almost a bread pudding like texture.. might not work for some people, but I love them!
Number of Servings: 12

Ingredients

    1/4 c. egg beaters
    2/3 c. splenda
    1 can pure pumpkin (not pumpkin pie mix)
    1 t. vanilla extract*
    2/3 c. almond breeze
    1 c. ground Fiber One original cereal
    1/2 c. hodgson mill oat bran hot cereal
    1 t. baking soda
    1 t. baking powder
    1/2 t. salt
    1 t. cinnamon
    1 t. pumpkin pie spice

    *I used coconut extract because found out too late I was out of vanilla! Thought it might be a little "special something" that people can't figure out. :)

Directions

Mix all ingredients. I didn't bother to mix wet and dry separately - just put everything in a big mixing bowl. Mix until uniformly blended, spoon evenly into 12 muffin cups. (I used silicone, so I don't know if they will stick with paper cups. Otherwise you could use nonstick spray!) Bake for 20 minutes or until a toothpick comes out clean. Try to avoid over-baking, as I can imagine these wouldn't be so great dry.

Number of Servings: 12

Recipe submitted by SparkPeople user RUNDOGMPLS.