Skinny Pumpkin Muffins

As you know, we’re a bit pumpkin obsessed. After all, it hardly feels like you’re eating a veggie that packs fiber, skin-enhancing beta carotene and only 40 calories per half cup when it’s making smoothies creamy and muffins moist! In honor of our love of pumpkin and how you have all let us know you love it in sweet and healthy “treats”, like our Pumpkin Spiced Oatmeal Cookie and our Pumpkin Spiced Latte, we’ve created this recipe for you–and you can even grab it on-the-go!  Say hello to pumpkin muffins….. moist, light and yummy!  Each muffin is only 165 calories. This recipe makes 18 muffins so you’ll have plenty to share, although we don’t blame you if you choose to keep ‘em for yourself! 😉

pumpkin_muffins

 

Pumpkin Muffins

 

Makes 18 muffins

 

Ingredients:

1 ½ cups all-purpose flour

1 ¼ cups whole wheat flour

1 cup granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup canned pumpkin

3/4 cup low fat sour cream

1/3 cup fat-free milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 large egg (we use Eggland’s Best because they have 25% less saturated fat than other eggs)

1 large egg white

Cooking spray or oil in a spray container

Pumpkin Muffin cropped

Directions:

Preheat oven to 375°.

  1. In a medium bowl combine all dry ingredients (first seven ingredients). Whisk the ingredients together and make a well in the center of the mixture.
  2. In a separate bowl combine pumpkin, sour cream, milk, oil, vanilla, egg and egg white. Whisk mixture thoroughly. Add to flour mixture, stirring just until dry ingredients are moist.
  3. Coat 18 muffin cups with cooking spray and spoon the batter equally into muffin cups.
  4. Bake at 375° for 25 minutes or until a toothpick comes out clean when inserted in the center of the muffins. Carefully remove muffins from pans immediately and cool on a wire rack.

 

Nutrition Per Serving:

165 Calories, 4.8g Fat, 1.5g Saturated Fat, 28g Carbohydrate, 3.1 g Protein, 1g Fiber, 152 mg Sodium, 14 mg Cholesterol

 

The Nutrition Twins work with Eggland’s Best eggs to help people get more nutrients.

Skinny Pumpkin Muffins
 
Author:
Recipe type: Quick Bread
Serves: 18 Muffins
Ingredients
  • 1 ½ cups all-purpose flour
  • 1 ¼ cups whole wheat flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup canned pumpkin
  • ¾ cup low fat sour cream
  • ⅓ cup fat-free milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg white
  • Cooking spray or oil in a spray container
Instructions
  1. Preheat oven to 375°.
  2. In a medium bowl combine all dry ingredients (first seven ingredients). Whisk the ingredients together and make a well in the center of the mixture.
  3. In a separate bowl combine pumpkin, sour cream, milk, oil, vanilla, egg and egg white. Whisk mixture thoroughly. Add to flour mixture, stirring just until dry ingredients are moist.
  4. Coat 18 muffin cups with cooking spray and spoon the batter equally into muffin cups.
  5. Bake at 375° for 25 minutes or until a toothpick comes out clean when inserted in the center of the muffins. Carefully remove muffins from pans immediately and cool on a wire rack.
Nutrition Information
Serving size: 1 Muffin Calories: 165 Fat: 4.8 g Saturated fat: 1.5 g Carbohydrates: 28 g Sodium: 152 mg Fiber: 1 g Protein: 3.1 g Cholesterol: 14 mg

 

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