Lower Fat Lower Sugar Pumpkin Muffins Recipes
LOW-FAT VEGAN PUMPKIN CHOCOLATE CHIP MUFFINS
Tasty vegan muffins that are low-fat. Much of the fat content in this recipe is from the chocolate chips, but they are soooo worth it!
Provided by Mallow1
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Whisk whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Stir pumpkin and water into dry ingredients, mixing until just moistened; fold in chocolate chips. Spoon batter into prepared muffin cups, filling them to just below the tops.
- Bake in the preheated oven until lightly browned and tops of muffins bounce back when pressed lightly, 25 to 30 minutes. Let muffins cool in pans for 5 minutes until removing to a wire rack to cool completely.
Nutrition Facts : Calories 149.8 calories, Carbohydrate 31.2 g, Fat 2.6 g, Fiber 4 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 323.5 mg, Sugar 14 g
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
LOW CARB/LOW FAT PUMPKIN MUFFINS
This is a take from a Low Carb Banana Muffin recipe that I just love. Didn't have any bananas one evening so decided to try them with pumpkin. I was unsure of the spices to add so would love some input from others.
Provided by suttercm
Categories Dessert
Time 30m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 11
Steps:
- Grind oatmeal in food processor to fine consistancy. Combine all dry ingredients (except Splenda). In seperate bowl combine all liquid ingredients and Splenda. Combine liquid with dry. Spoon into paper lined muffin pans.
- Bake at 350 for 15-20 minutes, until tooth pick comes out clean.
Nutrition Facts : Calories 50.7, Fat 0.7, SaturatedFat 0.1, Sodium 179.6, Carbohydrate 9.6, Fiber 1.2, Sugar 0.8, Protein 1.9
LOWER-FAT, LOWER-SUGAR PUMPKIN MUFFINS
This is a make-over of a Weight Watchers make-over. The fat has been reduced as has the sugar. These are a moist, spice muffin that can be enjoyed for breakfast or a quick dessert.
Provided by PaulaG
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
- Mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl.
- Combine the applesauce, pumpkin, sugar, Splenda, oil, egg substitute and water in a medium bowl; mix thoroughly.
- Add the applesauce mixture to flour mixture, mixing until completely incorporated.
- Pour the batter into muffin tin, filling about 2/3 full.
- Sprinkle tops of batter with walnuts.
- Bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean.
- Please note: When you bake with Splenda, the cooking time is greatly reduced.
Nutrition Facts : Calories 161.8, Fat 5.1, SaturatedFat 0.6, Cholesterol 0.7, Sodium 477.6, Carbohydrate 25.7, Fiber 3.2, Sugar 9.3, Protein 5.6
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