FAT-FREE PUMPKIN MUFFINS
These little muffins are full of flavor, and if you are like me, and trying to find something sweet to snack on that is good for you--this is it. You will never miss the fat. They are very moist.
Provided by Carrie A
Categories Quick Breads
Time 35m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together by hand until smooth.
- Put cupcake liners in muffin pan and spray with non-stick spray.
- Bake at 350°F for 15 minutes, or until firm to touch.
- Serve with Fat-Free Cool Whip if desired.
Nutrition Facts : Calories 101.6, Fat 0.2, Sodium 188.6, Carbohydrate 23.3, Fiber 0.2, Sugar 11.6, Protein 2.5
FAT-FREE BANANA-PUMPKIN MUFFINS
This is a recipe I made up to make muffins that were fat-free, so just a little more wholesome. Basically, it's a mix of pumpkin bread and banana bread, but without butter or oil. This recipe is good for adapting to those that do not care about it being fat-free. Adding mini chocolate chips makes the muffins sweeter, but still not too unhealthy.
Provided by ffler
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Mash bananas in a large bowl. Mix in brown sugar, pumpkin, and egg whites.
- Mix allspice, cinnamon, ginger, cloves, and orange zest together in a small bowl. Set aside 1/2 teaspoon of mixture.
- Combine whole wheat flour, baking soda, salt, and remaining spice mixture in another large bowl. Slowly add banana-pumpkin mixture and mix until completely moistened. Fold in chocolate chips.
- Spoon batter evenly into the prepared muffin tin. Place a pinch of reserved 1/2 teaspoon spice mixture on top of each muffin.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. Leave muffins in their tin for 5 minutes before transferring to a wire rack for further cooling.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 44.1 g, Fat 4.9 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 2.7 g, Sodium 216.2 mg, Sugar 22.8 g
GLUTEN-FREE VEGAN PUMPKIN SPICE DONUTS
Pumpkin spice latte season is in full force right now, and it seems to be everywhere. But most pumpkin spice products are full of artificial flavoring and mostly just sugar. I made these because I do enjoy the pumpkin spice, but I really dislike the artificial flavorings that are added. These donuts are light and airy and enjoyable with or without the icing.
Provided by Happy as a Yam
Categories Doughnuts
Time 1h45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a donut pan with coconut oil.
- Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together into a large bowl. Stir in almond milk, pumpkin puree, coconut sugar, olive oil, cider vinegar, and vanilla until well combined. Transfer batter to a zip-top bag.
- Snip off one corner of the bag and pipe batter into the prepared donut pan. If batter is looking a little uneven, carefully shake or tap the pan to settle it.
- Bake in the preheated oven until a toothpick inserted in the center of the donuts comes out clean, about 18 minutes. Cool in the pan for 15 minutes, then remove donuts to a wire rack and cool to room temperature, about 20 more minutes.
- Meanwhile, whisk powdered sugar, almond milk, maple syrup, and pumpkin pie spice in a bowl until smooth.
- Dip cooled donuts into the icing to coat. Refrigerate until icing has set, about 30 minutes.
Nutrition Facts : Calories 212 calories, Carbohydrate 39.3 g, Fat 6.4 g, Fiber 1.6 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 148.1 mg, Sugar 29.8 g
FAT FREE PUMPKIN SPICE RING
Make and share this Fat Free Pumpkin Spice Ring recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 cup confectioners' sugar. Set aside.
- In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beat in vanilla. Beating at high speed, sprinkle in 1 cup confectioners' sugar, 2 tablespoons at a time, beating until sugar dissolves and whites stand in stiff peaks. Remove 1 cup beaten egg-white mixture to medium bowl; fold in pumpkin.
- With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears. Then, gently fold in pumpkin mixture. Do not overmix.
- Pour batter into ungreased 10-inch tube pan. Bake 35 minutes or until cake springs back when lightly touched. Invert cake in pan on funnel or bottle. Cool completely in pan.
- Loosen cake from pan. Place cake on plate. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 118.4, Fat 0.2, Sodium 157.7, Carbohydrate 24.8, Fiber 0.3, Sugar 15.2, Protein 4.2
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