lite pumpkin muffins
These are lite muffins, I have to watch my calories and keeping my weight down,and I don't want to give up taste. These are healthy and delicious.
yield
serving(s)
prep time
10 Min
cook time
20 Min
method
Bake
Ingredients For lite pumpkin muffins
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1 1/2 cold-fashioned oats
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1 ccan pumpkin
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1/2 cegg white or substitute
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1/2 call purpose flour
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1/2 cno calorie sweetener that measures like sugar
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1/4 clite butter
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2 tspcinnamon
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1 tspclove, ground
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1 tspnutmeg
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2 tspvanilla extract
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1 1/2 tspbaking powder
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1/2 tspbaking soda
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1/8 tspsalt
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1/2 calmonds, chopped
How To Make lite pumpkin muffins
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1Preheat oven to 350 degrees, line muffin pans with cupcake liners, and spray liners inside with nonstick spray.
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2Pulse oats to the consistency of coarse flour in a blender, then put in a mixing bowl and, then add all remaining ingredients in until smooth. Do not over blend batter as these will be thick and perfect, then stir in almonds.(I like to use a cookie scoop to keep my muffins the same size.)
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3Scoop mixture into pre sprayed muffin cup liners, Bake until a toothpick inserted into the center comes out clean. Bake for 18 to 20 minutes. Let muffins cool, they will come out perfect and easy. Perfect to store in frig. (I make a double batch because they are so good.)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lite Pumpkin Muffins:
- Other Breakfast
- #Quick & Easy
- #For Kids
- #Healthy
- #low-carb
- #simple
- #low-calorie
- #low sodium
- #low-sugar
- #breakfast
- #snack
- #healthy
- #easy snack
- #I use a cookie scoop to keep my muffins the same size and weight
- #and they are handy and quick besides
- Rice/Grains
- Diabetic
- Low Fat
- Low Sodium
- Soy Free
- Low Carb
- Bake
- American
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