Snack

KSBCincy64 Lowfat Pumpkin Muffins is for Snack.

KSBCincy64 Lowfat Pumpkin Muffins takes 20 minutes to prepare.

KSBCincy64 Lowfat Pumpkin Muffins takes 25 minutes to cook.

KSBCincy64 Lowfat Pumpkin Muffins makes 12 servings.

The ingredients for KSBCincy64 Lowfat Pumpkin Muffins are:

1 3/4 C whole wheat flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp allspice
3/4 tsp cinnamon
1/4 tsp ground cloves
1 tsp vanilla
1 15 oz. can pumpkin puree
2 egg whites
1/2 whole egg
1/4 C unsweetened applesauce
3/8 C walnuts
2 T Splenda Brown Sugar Blend
3/8 C Truvia Baking Blend

Here is how you make KSBCincy64 Lowfat Pumpkin Muffins:

Preheat oven to 350. Line a 12 cup cupcake/muffin tin with liners and spray with non-stick cooking spray. In medium bowl, stir together whole wheat flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and ground cloves. Set aside. In a large mixing bowl, blend vanilla, pumpkin puree, egg and egg whites, applesauce, brown sugar blend, and Truvia baking blend. Add dry ingredients and nuts and mix by hand until just blended. Spoon into muffin tin and bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool on rack for 5 minutes before removing from tin. Serving Size: makes 12 cupcake sized muffinsNumber of Servings: 12Recipe submitted by SparkPeople user KSBCINCY64.

The nutritional information for KSBCincy64 Lowfat Pumpkin Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 120.4

• Total Fat: 3.2 g
• Cholesterol: 7.7 mg
• Sodium: 332.4 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 4.0 g
• Protein: 4.4 g