Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 111.6
- Total Fat: 4.1 g
- Cholesterol: 3.4 mg
- Sodium: 170.8 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 1.2 g
- Protein: 3.0 g
View full nutritional breakdown of Pumpkin Muffins calories by ingredient
Introduction
Found this recipe on CookingLight.com and substituted a few things. Found this recipe on CookingLight.com and substituted a few things.Number of Servings: 18
Ingredients
-
2 3/4 cups all-purpose flour
1 cup splenda
1 tbsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp salt
1 cup canned pumpkin
3/4 cup light sour cream
1/3 cup fat free milk
1/4 cup canola oil
1 tsp vanilla extract
1/4 cup + 2 tbsp egg beaters
cooking spray
Directions
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
Combine pumpkin and next 6 ingredients (pumpkin through egg); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
Bake at 375° for 20-25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Number of Servings: 18
Recipe submitted by SparkPeople user JENHASKIN.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
Combine pumpkin and next 6 ingredients (pumpkin through egg); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
Bake at 375° for 20-25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Number of Servings: 18
Recipe submitted by SparkPeople user JENHASKIN.