Kims Virtuous Mini Pumpkin Muffins Recipes

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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

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

BLUEBERRY PUMPKIN MUFFINS



Blueberry Pumpkin Muffins image

These are unexpectedly yummy. And very good for you too!

Provided by CKLEWIS

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 12

¾ cup all-purpose flour
¾ cup quick cooking oats
⅔ cup white sugar
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ cup canned pumpkin
½ cup milk
1 egg
¼ cup butter, melted
¾ cup fresh blueberries or frozen blueberries, thawed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
  • Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
  • Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 23.5 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 264.9 mg, Sugar 13 g

PUMPKIN COFFEE CAKE MUFFINS



Pumpkin Coffee Cake Muffins image

Salty, buttery streusel atop a light, moist, pumpkin muffin. So delicious and easy to prepare--no stand mixer required! These also freeze really well. If you split these open and serve with a swipe of butter and a drizzle of honey, it would be really over the top in a good way!

Provided by Marianne Williams

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h5m

Yield 18

Number Of Ingredients 18

cooking spray
¾ cup all-purpose flour
¼ cup white sugar
¼ cup light brown sugar
1 teaspoon pumpkin pie spice
¾ teaspoon kosher salt
¼ cup unsalted butter, melted
1 ¾ cups all-purpose flour
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon baking powder
1 (15 ounce) can pumpkin puree (such as Libby's®)
¾ cup white sugar
¾ cup brown sugar
½ cup canola oil
2 large eggs
1 ½ teaspoons vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.
  • Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.
  • Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).
  • Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.
  • Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.

Nutrition Facts : Calories 248.3 calories, Carbohydrate 38.6 g, Cholesterol 27.4 mg, Fat 9.6 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 329.5 mg, Sugar 23.9 g

CINNAMON CHIP PUMPKIN MINI MUFFINS



Cinnamon Chip Pumpkin Mini Muffins image

Delicious, easy-to-prepare mini muffins, perfect for breakfast, appetizer or dessert.

Provided by Ann & Erin

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 27m

Yield 24

Number Of Ingredients 4

cooking spray
1 (15.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin pie mix
1 (10 ounce) package cinnamon chips (such as Hershey's®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray.
  • Combine cake mix, pumpkin pie mix, and cinnamon chips in a large bowl; mix well with a wooden spoon.
  • Scoop mixture into muffin tin, filling each cup 3/4 of the way full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.

Nutrition Facts : Calories 158.2 calories, Carbohydrate 25.9 g, Cholesterol 0.9 mg, Fat 5.4 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 180.2 mg, Sugar 14.8 g

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