Virtually Fat Free Mini Pumpkin Muffins Recipes
VIRTUALLY FAT FREE MINI PUMPKIN MUFFINS
A healthy alternative to regular pumpkin muffins with no sacrifice of flavor. Moist and delicious. They'll fly off the cooling rack!
Provided by KRice
Categories Quick Breads
Time 40m
Yield 48 mini muffins, 48 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Mix all of the ingredients into a large mixing bowl.
- Stir until all of the ingredients are JUST MOISTENED to keep them fluffy.
- Scoop into nonstick or paper-lined mini-muffin tray.
- Bake at 375 for 14 minutes and cool on a wire rack.
- Optional: You may add a cup of walnuts to the mix and/or top them with icing or confectioners sugar if desired.
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
MINI PUMPKIN MUFFINS
From the Libby pumpkin can; recipe SAYS 3 mini muffins for 100 calories... I have some doubt on that one, but I want to try it anyway.
Provided by Julie in SoCal
Categories Quick Breads
Time 35m
Yield 60 mini muffins, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350.
- Line with papers or grease mini muffin pans.
- Combine flour, spice, soda, powder and salt in small bowl.
- Beat sugar and oil in mixer bowl until blended.
- Add pumpkin and eggs; beat well, Gradually stir in flour mixture.
- Fill cups 2/3 full and sprinkle 1/2 tsp of crumbled granola. Press in lightly.
- Bake 15 to 20 minutes or till tests clean with toothpick.
- Cool in pans 10 minutes; remove to wire rack to cool completely.
- Store covered or in plastic bag.
Nutrition Facts : Calories 120.7, Fat 3.5, SaturatedFat 0.6, Cholesterol 18.6, Sodium 90.9, Carbohydrate 21.1, Fiber 0.6, Sugar 12.4, Protein 1.9
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
KIM'S FAT FREE MINI PUMPKIN MUFFINS
This is a healthy pumpkin muffin recipe for those of you trying to cut out some fat from your diets. Moist, sweet, and delicious! You won't regret making these muffins.
Provided by KRice
Categories Quick Breads
Time 25m
Yield 48 mini muffins, 48 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Mix all of the ingredients into a large mixing bowl.
- Stir only until all of the ingredients are moistened.
- Scoop into nonstick or paper-lined mini-muffin tray.
- Bake at 375 for 15 minutes and cool on a wire rack.
- Optional: Add 1 cup of walnuts to the batter or it with icing or confectioners sugar if desired.
Nutrition Facts : Calories 62.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.7, Sodium 111.4, Carbohydrate 13.8, Fiber 0.3, Sugar 6.5, Protein 1.4
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