I have plenty of fat and sugar filled pumpkin recipes that are so good, but not so great for the waistline.
When I am feeling like serving a guilt-free muffin I go to this recipe!
These muffins are very good and satisfy any pumpkin craving you might be having.
They also bake up really pretty,
and feel your house with a yummy pumpkin spice aroma.
When I am feeling like serving a guilt-free muffin I go to this recipe!
These muffins are very good and satisfy any pumpkin craving you might be having.
They also bake up really pretty,
and feel your house with a yummy pumpkin spice aroma.
Low-Fat Pumpkin Muffins
-Non-stick Cooking Spray (I like to use Pam Spray)
-2 cups flour (all-purpose OR White-Wheat four I wouldn't use whole wheat flour that would make the muffins to dense)
-Tablespoon baking powder
-1 tsp table salt
-1 tsp baking soda
-1/2 tsp ground cloves
-1 tsp ground cinnamon
-1 tsp ground nutmeg
-2/3 cup unsweetened OR natural applesauce
-1 cup canned pumpkin
-2/3 cup sugar
-1/2 cup fat-free egg substitute
-2/3 cup fat-free milk
-powdered sugar, for making the tops look pretty
1. Preheat oven to 400 degrees. Coat a 12 hole muffin tin with cooking spray. If you are using cupcake liners, do not spray the pan but pray very lightly the insides of the cupcake liner.
2. Combine flour, baking powder, salt, baking soda, cloves, cinnamon and nutmeg in a large bowl.
3. In a mixer combine applesauce, pumpkin, sugar, egg substitute, and milk in a medium bowl; mix thoroughly with a wooden spoon.
4. Stir the flour mixture into the applesauce mixer until it is all completely incorporated-do not over mix!
5. Pour batter into muffin tins. Bake for 20 to 25 minutes, or until a tester inserted into the center of a muffin comes out clean.
6. Let cool for about 10 minutes. sprinkle on the Powdered sugar (I used a flour sifter).
Enjoy!
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-2 cups flour (all-purpose OR White-Wheat four I wouldn't use whole wheat flour that would make the muffins to dense)
-Tablespoon baking powder
-1 tsp table salt
-1 tsp baking soda
-1/2 tsp ground cloves
-1 tsp ground cinnamon
-1 tsp ground nutmeg
-2/3 cup unsweetened OR natural applesauce
-1 cup canned pumpkin
-2/3 cup sugar
-1/2 cup fat-free egg substitute
-2/3 cup fat-free milk
-powdered sugar, for making the tops look pretty
1. Preheat oven to 400 degrees. Coat a 12 hole muffin tin with cooking spray. If you are using cupcake liners, do not spray the pan but pray very lightly the insides of the cupcake liner.
2. Combine flour, baking powder, salt, baking soda, cloves, cinnamon and nutmeg in a large bowl.
3. In a mixer combine applesauce, pumpkin, sugar, egg substitute, and milk in a medium bowl; mix thoroughly with a wooden spoon.
4. Stir the flour mixture into the applesauce mixer until it is all completely incorporated-do not over mix!
5. Pour batter into muffin tins. Bake for 20 to 25 minutes, or until a tester inserted into the center of a muffin comes out clean.
6. Let cool for about 10 minutes. sprinkle on the Powdered sugar (I used a flour sifter).
Enjoy!
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These look great! I like the sugar sprinkled on top! I have a similar recipe with apples in it.
ReplyDeleteThese look fantastic and I am loving your blog!!!
ReplyDeleteYummy! Come enter these at my blog under my MckLinky Halloween posts! and share!
ReplyDeletethose look delicious. thanks for sharing. i'm always looking for some guilt-free baking ideas!
ReplyDeleteThank you for sharing this great recipe. What I liked about it is that there was no baking soda which can often times have a severe aftertaste. Best of all didn't have that spongy consistency!
ReplyDelete