Breakfast

Light Pumpkin Muffins is for Breakfast.

Light Pumpkin Muffins takes several minutes to prepare.

Light Pumpkin Muffins takes several minutes to cook.

Light Pumpkin Muffins makes 18 servings.

The ingredients for Light Pumpkin Muffins are:

2 3/4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup canned pumpkin
1 1/4 cup lowfat buttermilk
1/4 cup no sugar added applesauce
1 teaspoon vanilla extract
1 large egg
1 large egg white
1 tablespoon granulated sugar
1 1/2 teaspoons brown sugar
1/3 cup chopped walnuts (optional)

Here is how you make Light Pumpkin Muffins:

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 or lined with paper liners..Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins. Top with nuts if desired..Bake at 375? for 22 to 24 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.Serving Size: 18 muffinsNumber of Servings: 18Recipe submitted by SparkPeople user ROTTMOM71.

The nutritional information for Light Pumpkin Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 97.5

• Total Fat: 2.3 g
• Cholesterol: 11.0 mg
• Sodium: 117.4 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 2.9 g
• Protein: 4.1 g