LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS
You'll never believe these muffins are light! Made with substitutions that won't take away from taste. They are oh, so yummy. The batter is thick and sticky, so spray muffin papers with non-stick spray.
Provided by Brinna
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 31.7 g, Cholesterol 11.6 mg, Fat 7.1 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 2.6 g, Sodium 427.9 mg, Sugar 15.9 g
MAKE THESE HEALTHY PUMPKIN MUFFINS IN YOUR BLENDER
These healthy pumpkin muffins clock in at just under 100 calories per serving-and you'd never guess that they were made in a blender. To make the batter, simply process all the ingredients in a blender until smooth. There are no endless piles of bowls and spoons to clean-it almost feels like magic. Once baked, these pumpkin muffins are light, fluffy, and full of pumpkin-spice flavor. While store-bought muffins can range from anywhere to 300-600 calories, and add more than 20g of fat, 70g of carbs, and 50g of sugar to your day, these ultra-satisfying muffins pack in almost 5g of protein for less than 100 calories, 3g of fat, 6g of sugar, and 16g of carbs. Be sure to customize your muffins by adding in your favorite toppings before they bake. Chopped pecans, diced cinnamon-apples, or chopped walnuts would all work great. After baking, top with a little cinnamon-Greek yogurt, or almond butter for a nutritious breakfast or snack.
Provided by Rebecca Longshore
Yield 12 muffins (1 muffin per serving)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 99, Carbohydrate 16 g, Cholesterol 1 mg, Fat 2.2 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 133 mg, Sugar 5.8 g
PUMPKIN MUFFINS RECIPE
Extra moist and fluffy pumpkin muffins recipe. This pumpkin spice muffin is incredibly delicious.
Provided by Kelsey
Categories Desserts
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 g, Calories 266 kcal, Carbohydrate 41 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 209 mg, Fiber 2 g, Sugar 25 g, UnsaturatedFat 9 g
PERFECT PUMPKIN MUFFINS
These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.
Provided by SASHA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
- Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
- Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g
LIGHT PUMPKIN MUFFINS
from Cooking Light Magazine. Yummy and relatively guiltless. Makes big, fluffy muffins with a slightly crispy top. 3 WW points per muffin for those who keep track.
Provided by jenpalombi
Categories Quick Breads
Time 35m
Yield 18 serving(s)
Number Of Ingredients 16
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
Make and share this Lite or Light Pumpkin Chocolate Chip Muffins recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 33m
Yield 24 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 235.4, Fat 9.8, SaturatedFat 3.4, Cholesterol 31, Sodium 246.3, Carbohydrate 36.2, Fiber 1.6, Sugar 21.5, Protein 3.5
LIGHT PUMPKIN CHIP MUFFINS
an even lighter version of Recipe #3564 posted by Marg (CaymanDesingns). I needed something weight watcher friendly and her light version (Recipe 2509) was 5 Points
Provided by dhelt1
Categories Breads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Mix first 5 ingredients together, sparately, mix dry ingredients.
- Blend the two mixutres, fold in chips.
- generoulsy fill 24 greased(non stick cooking spray) or paper-lined muffin cups.
- Bake at 400 degrees F. for 16-20 minute.
Nutrition Facts : Calories 165.1, Fat 5.4, SaturatedFat 1.9, Cholesterol 31, Sodium 245.5, Carbohydrate 27.4, Fiber 1.1, Sugar 13.5, Protein 3.2
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