I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavor!
Ingredients
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 2 cups canned pumpkin puree
- 1 ½ cups white sugar
- ½ cup light brown sugar
- ½ cup applesauce
- 1 cup fat free vanilla yogurt
- 4 egg whites
- 1 egg
- 2/3 cup water
- 1 cup raisins
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
Step 2
In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
Step 3
Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 175 | |
% Daily Value * | |
Total Fat1g | 1% |
Saturated Fat0g | 1% |
Cholesterol8mg | 3% |
Sodium334mg | 15% |
Total Carbohydrate40g | 15% |
Dietary Fiber2g | 6% |
Total Sugars23g | |
Protein4g | |
Vitamin C1mg | 4% |
Calcium37mg | 3% |
Iron1mg | 7% |
Potassium96mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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