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Pumpkin Muffins (Low-fat and Sugar-free)


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













Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium


1 cup pumpkin
1 teaspoon baking powder
1 teaspoon cinnamon
4 tablespoons raisins, seedless
2 large eggs
½ cup carrots
1 teaspoon vanilla extract
cups milk, skim, (non fat) powder
6 tablespoons all-purpose flour
10 packages sugar substitute
2 teaspoons pumpkin pie spice


Mix all ingredients. Spray muffin tin with Pam. Divide qually. Bake at 350℉ (180℃) 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.


* not incl. in nutrient facts

Add review




I love this recipe, thanks! I'd like to test it soon! :)

How many gram is 12 packages sugar substitute? Or how many tablespoons? //I'm wondering how much bulk I need to add to replace the 12 packages "sugar substitute" (I'm going to try either with applesauce, liquid stevia -pure-, or pure powder monk fruit / I also would like to try this recipe without any sweetener).

I'm also wondering if I can replace the powder milk with some other dry ingredient, since I don't have any and the ones I'm finding have maltodextrin (I don't like that).

Thanks a lot!!

over 4 years ago

Can you use only egg whites?

over 2 years ago

Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 6015% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 37mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 80% Vitamin C 3%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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