Kims Fat Free Mini Pumpkin Muffins Recipes

KIM'S VIRTUOUS MINI PUMPKIN MUFFINS

Kim's Virtuous Mini Pumpkin Muffins image

A version of delicious pumpkin muffins without sacrificing flavor or moistness. Enjoy!

Provided by Kimberly Simpson Rice

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 55m

Yield 48

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
1 ¼ cups white sugar
4 teaspoons baking powder
1 (15 ounce) can pumpkin puree
4 egg whites
1 cup milk
½ cup applesauce
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice, or more to taste
¼ teaspoon ground ginger

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.

Nutrition Facts : Calories 57.2 calories, Carbohydrate 12.6 g, Cholesterol 0.4 mg, Fat 0.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 141.6 mg, Sugar 6.1 g

KIM'S FAT FREE MINI PUMPKIN MUFFINS

Kim's Fat Free Mini Pumpkin Muffins image

This is a healthy pumpkin muffin recipe for those of you trying to cut out some fat from your diets. Moist, sweet, and delicious! You won't regret making these muffins.

Provided by KRice

Categories Quick Breads

Time 25m

Yield 48 mini muffins, 48 serving(s)

Number Of Ingredients 13

Ingredients

1 cup milk
1/2 cup applesauce
1 (15 ounce) can pumpkin
4 egg whites
3 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 cups granulated sugar
1/4 cup brown sugar
1 1/4 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ginger

Steps:

Preheat oven to 375 degrees.
Mix all of the ingredients into a large mixing bowl.
Stir only until all of the ingredients are moistened.
Scoop into nonstick or paper-lined mini-muffin tray.
Bake at 375 for 15 minutes and cool on a wire rack.
Optional: Add 1 cup of walnuts to the batter or it with icing or confectioners sugar if desired.

Nutrition Facts : Calories 62.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.7, Sodium 111.4, Carbohydrate 13.8, Fiber 0.3, Sugar 6.5, Protein 1.4

MINI PUMPKIN MUFFINS

Mini Pumpkin Muffins image

From the Libby pumpkin can; recipe SAYS 3 mini muffins for 100 calories... I have some doubt on that one, but I want to try it anyway.

Provided by Julie in SoCal

Categories Quick Breads

Time 35m

Yield 60 mini muffins, 20 serving(s)

Number Of Ingredients 10

Ingredients

1 cup flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup brown sugar, packed
1/4 cup vegetable oil
1 (15 ounce) pumpkin puree
2 large eggs, slightly beaten
1 cup low-fat granola cereal

Steps:

Preheat oven 350.
Line with papers or grease mini muffin pans.
Combine flour, spice, soda, powder and salt in small bowl.
Beat sugar and oil in mixer bowl until blended.
Add pumpkin and eggs; beat well, Gradually stir in flour mixture.
Fill cups 2/3 full and sprinkle 1/2 tsp of crumbled granola. Press in lightly.
Bake 15 to 20 minutes or till tests clean with toothpick.
Cool in pans 10 minutes; remove to wire rack to cool completely.
Store covered or in plastic bag.

Nutrition Facts : Calories 120.7, Fat 3.5, SaturatedFat 0.6, Cholesterol 18.6, Sodium 90.9, Carbohydrate 21.1, Fiber 0.6, Sugar 12.4, Protein 1.9

FAT-FREE PUMPKIN MUFFINS

Fat-Free Pumpkin Muffins image

These little muffins are full of flavor, and if you are like me, and trying to find something sweet to snack on that is good for you--this is it. You will never miss the fat. They are very moist.

Provided by Carrie A

Categories Quick Breads

Time 35m

Yield 20 serving(s)

Number Of Ingredients 4

Ingredients

1 (18 ounce) box angel food cake mix (fat free)
1 (15 ounce) can pumpkin
3 teaspoons pumpkin pie spice
1 cup water

Steps:

Mix all ingredients together by hand until smooth.
Put cupcake liners in muffin pan and spray with non-stick spray.
Bake at 350°F for 15 minutes, or until firm to touch.
Serve with Fat-Free Cool Whip if desired.

Nutrition Facts : Calories 101.6, Fat 0.2, Sodium 188.6, Carbohydrate 23.3, Fiber 0.2, Sugar 11.6, Protein 2.5

VIRTUALLY FAT FREE MINI PUMPKIN MUFFINS

Virtually Fat Free Mini Pumpkin Muffins image

A healthy alternative to regular pumpkin muffins with no sacrifice of flavor. Moist and delicious. They'll fly off the cooling rack!

Provided by KRice

Categories Quick Breads

Time 40m

Yield 48 mini muffins, 48 serving(s)

Number Of Ingredients 13

Ingredients

1 cup milk
1/2 cup applesauce
1 (15 ounce) can pumpkin
4 egg whites
3 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 cups granulated sugar
1/4 cup brown sugar
1 1/4 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ginger

Steps:

Preheat oven to 375 degrees.
Mix all of the ingredients into a large mixing bowl.
Stir until all of the ingredients are JUST MOISTENED to keep them fluffy.
Scoop into nonstick or paper-lined mini-muffin tray.
Bake at 375 for 14 minutes and cool on a wire rack.
Optional: You may add a cup of walnuts to the mix and/or top them with icing or confectioners sugar if desired.

PUMPKIN GINGER MINI MUFFINS

Pumpkin Ginger Mini Muffins image

Super fast. .this is a semi-homemade recipe as it calls for pancake mix. Recipe from First Magazine 11/3/08.

Provided by januarybride

Categories Low Cholesterol

Time 13m

Yield 24 mini-muffins, 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups pancake mix (may use whole wheat if you like)
1 cup pumpkin puree
1/2 cup nonfat milk
1/3 cup confectioners' sugar
1 teaspoon ground ginger
1/3 cup confectioners' sugar
1 tablespoon nonfat milk

Steps:

Heat oven to 450 degrees.
In a bowl, combine all muffin ingredients. Spoon into wells of 2 greased mini muffin pans (making 24 mini muffins).
Bake 8 minutes.
Remove from pans after about 1 minute and let them cool on wire rack.
Make the glaze by combining the sugar and milk and drizzle over the cooled muffins.

KIM'S VIRTUOUS MINI PUMPKIN MUFFINS

Kim's Virtuous Mini Pumpkin Muffins image

A version of delicious pumpkin muffins without sacrificing flavor or moistness. Enjoy!

Provided by Kimberly Simpson Rice

Categories Pumpkin Bread

Time 55m

Yield 48

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
1 ¼ cups white sugar
4 teaspoons baking powder
1 (15 ounce) can pumpkin puree
4 egg whites
1 cup milk
½ cup applesauce
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice, or more to taste
¼ teaspoon ground ginger

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.

Nutrition Facts : Calories 57.2 calories, Carbohydrate 12.6 g, Cholesterol 0.4 mg, Fat 0.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 141.6 mg, Sugar 6.1 g

KIM'S VIRTUOUS MINI PUMPKIN MUFFINS

Kim's Virtuous Mini Pumpkin Muffins image

A version of delicious pumpkin muffins without sacrificing flavor or moistness. Enjoy!

Provided by Kimberly Simpson Rice

Categories Pumpkin Bread

Time 55m

Yield 48

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
1 ¼ cups white sugar
4 teaspoons baking powder
1 (15 ounce) can pumpkin puree
4 egg whites
1 cup milk
½ cup applesauce
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice, or more to taste
¼ teaspoon ground ginger

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.

Nutrition Facts : Calories 57.2 calories, Carbohydrate 12.6 g, Cholesterol 0.4 mg, Fat 0.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 141.6 mg, Sugar 6.1 g

KIM'S VIRTUOUS MINI PUMPKIN MUFFINS

Kim's Virtuous Mini Pumpkin Muffins image

A version of delicious pumpkin muffins without sacrificing flavor or moistness. Enjoy!

Provided by Kimberly Simpson Rice

Categories Pumpkin Bread

Time 55m

Yield 48

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
1 ¼ cups white sugar
4 teaspoons baking powder
1 (15 ounce) can pumpkin puree
4 egg whites
1 cup milk
½ cup applesauce
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice, or more to taste
¼ teaspoon ground ginger

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.

Nutrition Facts : Calories 57.2 calories, Carbohydrate 12.6 g, Cholesterol 0.4 mg, Fat 0.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 141.6 mg, Sugar 6.1 g

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