Pumpkin Muffins

⁽¹⁾

The perfect snack that can be used as a substitute for breakfast. Just in time for the upcoming Autumn season!

40 minutes Prep: 15 minutes Cook: 25 minutes

363 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1	cup	pumpkin
1	teaspoon	baking powder
1	teaspoon	cinnamon
4	tablespoons	raisins, seedless
2	large	eggs
1/2	cup	carrots	grated
1	teaspoon	vanilla extract
2/3	cups	milk, skim, (non fat) powder
6	tablespoons	flour, all-purpose
10	packages	sugar substitute
2	teaspoons	pumpkin pie spice

Directions

Mix all ingredients. Spray muffin tin with Pam. Divide qually. Bake at 350 F for 25 minutes. Makes 12 muffins.

Notes: This is a no fat recipe! You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freezes well.

Reviews

It's a great lowfat recipe but I substituted baking soda for the baking powder and they rose much better. They were too moist otherwise! Also I used egg whites for one of the eggs to save on fat and calories. Also I added orange zest which gave it a nice flavour! Thanks for the recipe! Maureen Janisse
over 8 years ago

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Nutrition Facts

Serving Size 272g

Amount per Serving

Calories 363 15% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 216mg	72%
Sodium 224mg	9%
Total Carbohydrate 61.0g	20%
Dietary Fiber 6.0g	26%
Sugars 30.0g
Protein 19.0g	38%

Vitamin A	479%		Vitamin C	15%
Calcium	42%		Iron	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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