EASY PUMPKIN MUFFINS (LOW-FAT)
My mom used to make these for us around Halloween time and after Thanksgiving. We absolutely adored them, and they never stuck around long. They look like little misshapen meatballs, but taste amazing! Very moist and oh so good! Surprisingly healthy too!
Provided by SmileySwimmer4
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 28
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 28 mini muffin cups with cooking spray or line with paper liners.
- Mix pumpkin puree, spice cake mix, and water together in a bowl until batter is smooth. Fill muffin cups 2/3-full with batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 17 minutes.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 15.9 g, Fat 2.4 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 194.2 mg, Sugar 9.2 g
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Olayinka Olamide
[email protected]These muffins are a great way to use up leftover pumpkin puree. I always have a can or two in my pantry, and this is a great way to use it up.
Awat Halar
[email protected]I've tried this recipe with different types of flour, and it always turns out great. I've used all-purpose flour, whole wheat flour, and even gluten-free flour.
Mosese Tawake
[email protected]These muffins are a great way to sneak some extra veggies into your diet. My kids love them, and they have no idea they're eating pumpkin.
MUMMY B&M
[email protected]I love the low-fat ingredients in these muffins. It makes me feel like I'm making a healthy choice, even when I'm indulging in a sweet treat.
Majid Dahri
[email protected]These muffins are a great make-ahead breakfast option. I make a batch on the weekend and then grab one on my way out the door in the morning.
Andiswaandie Mgudlwa
[email protected]I'm not a big fan of pumpkin, but I really enjoyed these muffins. They're not too sweet, and the pumpkin flavor is very subtle.
RAYMOND HOOVER
[email protected]These muffins are a great way to get your kids to eat pumpkin. They're sweet and flavorful, and they're packed with nutrients.
Shy Lock
[email protected]I've made these muffins several times now, and they're always a hit. I love that they're low-fat and still so moist and flavorful.
Jalake Sweet
[email protected]These muffins are a great way to use up leftover pumpkin puree. They're also a healthy and delicious snack or breakfast option.
Morgan Bowen
[email protected]I was pleasantly surprised by how good these muffins were. They're not too sweet, and the pumpkin flavor is subtle but still noticeable.
Banita Rai
[email protected]These muffins are so easy to make, and they're always a crowd-pleaser. I love that I can use low-fat ingredients without sacrificing any flavor.
Monwah Faneleh
[email protected]I've tried many pumpkin muffin recipes, but this one is by far the best. The muffins are moist and fluffy, with a perfect balance of spices.
Lily Roberts
[email protected]I made these muffins for a potluck and they were a huge success. Everyone loved them!
Alungile Nojaja
[email protected]These muffins were a hit with my family! They were moist and flavorful, and the pumpkin flavor was just right.