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1-Gram Fat Pumpkin Spice Muffins (Low Fat)
RECIPE BY: KITTENCAL
These muffins are a blessing for people restricted to low-fat foods, there is only about 1 gram of fat in each muffin, these muffins do not at all taste low-fat! This recipe will make 36 muffins, so just pop them into the freezer for a fat-free snack or for breakfast! If desired add in chopped nuts although that will add to the fat content, You can use egg beaters in place of eggs and white sugar in place of brown or use half of each.
Posted on: Feb 17, 2007
Ingredients
Directions
1
Set oven to 350 degrees (set oven rack to second-lowest position).2
Line three (12-cup) regular size muffin tins with paper liners, then spray the bottom of the paper liners with cooking spray.3
In a large bowl mix together flour with brown sugar (or Splenda sugar if using) baking powder, baking soda, salt, nutmeg, cinnamon and cloves until well combined.4
In another bowl whisk or beat on low speed of an electric mixer the eggs with pumpkin puree, applesauce and fat-free yogurt until smooth and well blended.5
Stir in raisins until combined.6
Evenly divide the batter between all the muffin tins.7
Bake for about 30 minutes or until the muffins test done.
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Featured Reviews for This Recipe
From: Chef #562235
On Oct 23, 2007
Wonderful muffins. Absolutely delicious, moist, and flavorful. I used 1/2 ww and 1/2 all-purpose flour, 1/2 brown sugar and 1/2 brown sugar splenda, 1 c of yogurt since I didn't have any applesauce and I added 2 cups of chopped baking apples instead of raisins. WE LOVED THEM. Perfect. Thanks for posting another winner!
From: Dj's Eagles
On Apr 3, 2008
I tried this this morning and they are great! I cut the recipe in 1/2. Wish now I would have made a full recipe! I only used 1 cup of brown sugar and 1/4 cup of local honey. I used 1/4 cup raisins,(that's all I had), and 1/2 cup chopped pecans. I eliminated the Yogurt and applesauce and added 2 Tablespoons of water. VERY GOOD!!! Thanks you!!!
From: Chef #125458
On May 15, 2007
I'm not rating this because I scaled the recipe back to make 12 servings and that might have affected the outcome. The muffins taste marvelous (I wouldn't even think they were nonfat going on taste alone) but the texture was a problem.It was soggy and very dense inside, more like a pudding than a muffin or even cake texture.I really want to try this again considering they taste so great and are nonfat (I used eggbeaters). Also Carol, I have a question since I can't mail you - where you give the option to use 1c applesauce, is that in addition to the 1/4cup already mentioned? I wasn't too sure about that. Anyway, I am gonna try this again and then rate it. BTW my house smells heavenly with this just out the oven.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (79g) Recipe makes 36 servings |
||
| Calories 163 | ||
| Calories from Fat 11 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.2g | 1% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 191mg | 7% | |
| Potassium 272mg | 7% | |
| Total Carbohydrate 36.6g | 12% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 21.8g | ||
| Protein 3.8g | 7% | |
| Vitamin A 1744mcg | 34% | |
| Vitamin B6 0.1mg | 5% | |
| Vitamin B12 0.1mcg | 2% | |
| Vitamin C 3mg | 5% | |
| Vitamin E 0mcg | 1% | |
| Calcium 57mg | 5% | |
| Iron 1mg | 8% | |
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