Pumpkin Muffins Recipe

Notes:
This recipe makes 16 large wonderfully moist and dense pumpkin muffins. The original recipe called for more oil, less pumpkin and regular eggs. Using more pumpkin allows the muffin to keep its moisture and to get rid of most of the fat.  I put in the weight watcher’s recipe builder and it is 3 points which works out to about 150 calories and 1 gram of fat per muffin.

Servings: 16

Ingredients:
1½ cups all-purpose flour
1 teaspoon baking powder
2-3 tbsp pumpkin-pie spice (depending on how spicey you like it)
1 ¼ cups sugar
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 can solid-pack pumpkin ( 15-oz can)
2 Tbsp vegetable oil
1/2 cup fat free egg beaters

Directions:
Pre-heat oven to 350
measure and mix dry ingredients together in a large bowl, then add pumpkin, oil, and eggbeaters mix untill well blended, but do not overmix. spray muffin tin(s) or use paper cups, fill cups 2/3 full. Bake untill firm, about ten minutes.

Submitted by:
leah

 

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Tags: Breads, low calorie

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This entry was posted on Saturday, November 1st, 2008 at 1:07 pm and is filed under Diet Recipes, Easy Diet recipes, Weight Watchers recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.