1 Gram Fat Pumpkin Spice Muffins Low Fat Recipes

LOW FAT OATMEAL PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 350.
• Oil or spray muffin tins with cooking spray.
• Sift together the dry ingredients.
• Add the rest of the ingredients and stir until just moistened.
• Divide into 12 muffins and bake for 15-20 minutes until cooked in centre.
• Remove from pan after 5-10 minutes and let cool.
• place in a airtight container and try not to eat for 24 hours as they will become more moist.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
• In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
• Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
• Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
• These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

FAT-FREE PUMPKIN MUFFINS

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.

WEIGHT WATCHERS PUMPKIN SPICE MUFFINS

Steps:

• Mix pumpkin, cake mix, and water together with a hand mixer.
• Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease).
• Bake at 350* for 18-22 minutes or until the muffins "spring back" when lightly touched.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat your oven to 325 degrees F. Light coat a 12-inch standard muffin tin with nonstick spray.
• In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
• Whisk in the pumpkin purée.
• Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
• Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
• Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
• Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200 degrees F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finishing cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

PUMPKIN SPICE MUFFINS

Steps:

• Sift together flour, baking powder, salt and cinnamon; set aside.
• Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed.
• Beat in egg.
• Combine pumpkin and milk in small bowl.
• Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition.
• Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
• Bake in 350 degree F. oven 20 minutes or until golden brown.
• Serve hot with butter and homemade jam.

TIM HORTONS PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375°F and line a 12 cup muffin tin with muffin papers.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg. Then mix in 1/4 cup (50 mL) of the pumpkin seeds.
• In separate bowl, whisk together the wet ingredients: eggs, pumpkin puree, oil, milk, and vanilla. Pour over dry ingredients and stir just until dry ingredients are moistened.
• Spoon into prepared muffin cups. Sprinkle with remaining pumpkin seeds. Bake in center of a 375°F (190°C) oven about 20 to 25 minutes or until muffins are golden and tops are firm to the touch. Let cool in pan on rack for 5 minutes before transferring to a wire rack to cool.
• While the muffins are baking, whisk together the cream cheese, confectioner's sugar, vanilla, and lemon juice. (If the frosting is too thick, add a bit more lemon juice. If too runny, add more confectioner's sugar.) Set aside.
• When muffins are cooled completely, inject each muffin with a generous amount (1-2 tbsp) of cream cheese frosting and enjoy!

LOW FAT PUMPKIN SPICE MUFFINS

Steps:

• Mix all ingredients together. Fill either 24 small muffin pan or 12 regular pan. Bake at 350 degrees for aprox. 17 minutes or tim just done.