1 Gram Fat Pumpkin Spice Muffins Low Fat Recipes

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HEALTHY PUMPKIN MUFFINS



Healthy Pumpkin Muffins image

Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened! These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Recipe yields 12 muffins.

Provided by Cookie and Kate

Categories     Baked Good

Time 33m

Number Of Ingredients 12

1/3 cup melted coconut oil or extra-virgin olive oil*
1/2 cup maple syrup or honey
2 eggs, at room temperature
1 cup pumpkin purée
1/4 cup milk of choice (I used almond milk)
2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1 3/4 cups whole wheat flour**
1/3 cup old-fashioned oats, plus more for sprinkling on top
Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch

Steps:

  • Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
  • In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
  • Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
  • Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
  • These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Nutrition Facts : ServingSize 1 muffin, Calories 190 calories, Sugar 8.7 g, Sodium 220.3 mg, Fat 7.2 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 27 g, Fiber 3.5 g, Protein 3.8 g, Cholesterol 31 mg

WEIGHT WATCHERS PUMPKIN SPICE MUFFINS



Weight Watchers Pumpkin Spice Muffins image

I got this recipe at a Weight Watcher meeting. This is a delicious recipe that is low if fat and high in fiber. It is loved by even the pickiest eaters (my dd and dh included). Each muffin is only 1 point!

Provided by kentonmom2002

Categories     Low Protein

Time 23m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 4

1 (15 ounce) can pumpkin
1 (18 ounce) box Duncan Hines Moist Deluxe Spice Cake Mix
3/4 cup water
nonstick cooking spray

Steps:

  • Mix pumpkin, cake mix, and water together with a hand mixer.
  • Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease).
  • Bake at 350* for 18-22 minutes or until the muffins "spring back" when lightly touched.

Nutrition Facts : Calories 96.6, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 140.3, Carbohydrate 17.8, Fiber 0.3, Sugar 9.5, Protein 1.1

LOW FAT OATMEAL PUMPKIN SPICE MUFFINS



Low Fat Oatmeal Pumpkin Spice Muffins image

This is a recipe I adapted from an old favorite, applesauce muffins. They are high in fibre and low in fat.

Provided by julielenore

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/4 cups flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup oats
1 1/4 cups pumpkin puree
1/4 cup oil
2 eggs, beaten
1/2 cup milk

Steps:

  • Preheat oven to 350.
  • Oil or spray muffin tins with cooking spray.
  • Sift together the dry ingredients.
  • Add the rest of the ingredients and stir until just moistened.
  • Divide into 12 muffins and bake for 15-20 minutes until cooked in centre.
  • Remove from pan after 5-10 minutes and let cool.
  • place in a airtight container and try not to eat for 24 hours as they will become more moist.

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