I haven’t made these in a long time but I remember they were great. I was cleaning out my recipe box to pass along to my daughter and found it written out on a 3×5 card (not sure where it came from originally, a friend had given it to me). With Halloween right around the corner, I thought folks would enjoy a healthy pumpkin option.

Pumpkin Muffins

 2 cups Low-fat Bisquick
15-oz can of pumpkin
1/2 cup Egg Beaters
1/4 cup sugar (or Sweet Perfection)
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp vanilla
2/3 cup unsweetened applesauce
1 cup All Bran With Extra Fiber
1/2 cup skim milk

In a small bowl blend the All Bran in the milk. In another bowl blend together the pumpkin, Egg Beaters, sugar, cinnamon, cloves, nutmeg, vanilla and applesause together. Add in the bran/milk combo and mix, then mix in Bisquick blending thoroughly. Spray 12 hole muffin tin with non-stick spray (don’t use paper cups, since these muffins tend to stick to the them). Distribute the mixture evenly into the 12 muffin holes. Bake at 350 degrees for 30 minutes (until a tester inserted in the center of a muffin comes out clean). Options: sprinkle a bit of cinnamon on top when done (can also add a touch of sugar or sweet perfection to the sugar); can also add raisins, or chopped walnuts for variety.

One muffin: 120 cal, 2g. fat, 8g fiber, 1 point (WW)

Related Post: I have another recipe using Sweet Perfection - Chocolate Meringue Cookies (only 3.5 calories each, 0 fat).

UPDATE:  here’s a recipe I recently found on the web for Pumpkin Spice Muffins with only 1 gram of fat each.   Its sounds like these would be very yummy also.

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