Vegetarian

Super moist almost fat free pumpkin muffins is for Breakfast.

Super moist almost fat free pumpkin muffins takes several minutes to prepare.

Super moist almost fat free pumpkin muffins takes 19 minutes to cook.

Super moist almost fat free pumpkin muffins makes 16 servings.

The ingredients for Super moist almost fat free pumpkin muffins are:

1 cup oat flour
1/2 cup unbleached all-purpose flour
2 scoops Vanilla Flavored Whey Powder (no added sugar)
1 1/4 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teasoon salt

1/2 cup nonfat milk
1/2 tablespoon lemon juice
1/2 cup egg substitute
3/4 cup Organic raw Blue Agave Syrup
2 teaspoons vanilla extract
1 15 oz. can organic pumpkin puree

Here is how you make Super moist almost fat free pumpkin muffins:

Preheat oven to 375. Mix lemon juice with nonfat milk and set aside (this makes buttermilk). Prepare muffin pans (this makes 16 muffins) with spray oil, or a teaspoon of oil spread with a clean paper towel. Sift oat flour, all-purpose flour, cinnamon, baking soda, baking powder and salt together in a medium bowl. In another bowl, mix one 15 oz can of organic pumpkin (1.75 cups), Egg Beaters, vanilla, and milk/lemon juice combo. Add pumpkin mixture to flour mixture, stirring just until moist. Spoon batter into prepared muffin cups. Bake at 375 for 18-20 minutes. Cool on a wire rack for 5 minutes before removing from pans. Yum!Number of Servings: 16Recipe submitted by SparkPeople user LULULOWRY.

The nutritional information for Super moist almost fat free pumpkin muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 107.0

• Total Fat: 0.9 g
• Cholesterol: 0.8 mg
• Sodium: 140.5 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 1.7 g
• Protein: 4.6 g

The dietary needs meet for Super moist almost fat free pumpkin muffins is Low Fat