Light Pumpkin Muffins Recipes

MAKE THESE HEALTHY PUMPKIN MUFFINS IN YOUR BLENDER

Steps:

• Preheat oven to 400°. Line a 12-cup muffin tin with muffin-cup liners, round pieces of parchment paper, or spray the tin with cooking spray.
• In a blender, process the oats until they have the consistency of flour, about 1 minute.
• Combine the remaining ingredients with the oat flour in the blender; blend until smooth and creamy, about 1-2 minutes.
• Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.
• Bake at 400° for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.

LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray.
• Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.
• Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PUMPKIN MUFFINS RECIPE

Steps:

• Start by preheating your oven to 350 degrees. Then line your muffin pan with liners.
• In a stand mixer whip up your pumpkin puree, both sugars eggs, oil, vanilla until creamy texture.
• Grab a separate bowl and add in your flour, salt, baking soda, and mix.
• Then slowly pour the dry into the wet until blended.
• Pour your pumpkin batter into each muffin liner. Fill about 3/4 full.
• Bake 18-22 minutes or until you can stick toothpick in and it comes out clean.

PUMPKIN MUFFINS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
• Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.

LIGHT PUMPKIN MUFFINS

Steps:

• 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 white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
• Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
• Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

LITE OR LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Mix first 5 ingredients together; separately, mix dry ingredients.
• Blend the two mixtures together, fold in chips.
• Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don't work very well.).
• Bake at 400 degrees F. for 16-20 minutes.

EASY PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
• In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.