ADDICTIVE PUMPKIN MUFFINS
This is my lower fat version of a pumpkin bread recipe using extra pumpkin and no oil. You can also substitute artificial sweetener for half of the sugar, and some whole wheat flour for nutrition, and they still taste great. They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready.
Provided by MIDNITEJASMINE
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
- Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 3.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 237 mg, Sugar 23.9 g
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Badhon Bl Badhon
[email protected]Meh.
Ginger Cole
[email protected]These muffins are a great way to use up leftover pumpkin puree. They're also a healthier alternative to traditional muffins, since they're made with whole wheat flour and less sugar.
Md Feroj
[email protected]Easy to make and delicious! I used canned pumpkin and they still turned out great. My family loved them.
Mehmet Bajrami
[email protected]These pumpkin muffins are incredibly moist and flavorful. The pumpkin spice adds a delicious warmth and the streusel topping is the perfect finishing touch. I made them for a fall party and they were a huge hit! I'll definitely be making them again.