Fat Free Pumpkin Muffins Food

APPLESAUCE PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners. Set aside.
• In a large bowl, stir together sugar, oil and eggs. Add pumpkin, applesauce and vanilla. Sprinkle baking soda, baking powder and salt over top. Stir until well blended.
• Stir in flour, cinnamon, nutmeg, cloves, allspice and ginger; be careful not to over-mix.
• Divide batter evenly among prepared muffin cups. Sprinkle coarse sugar on top. Bake for 15-20 minutes, or until a toothpick inserted in a muffin comes out clean.

DECADENT PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
• 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.
• 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.

FAT-FREE PUMPKIN MUFFINS

Steps:

• Mix all ingredients together by hand until smooth.
• Put cupcake liners in muffin pan and spray with non-stick spray.
• Bake at 350°F for 15 minutes, or until firm to touch.
• Serve with Fat-Free Cool Whip if desired.

FAT-FREE BANANA-PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
• Mash bananas in a large bowl. Mix in brown sugar, pumpkin, and egg whites.
• Mix allspice, cinnamon, ginger, cloves, and orange zest together in a small bowl. Set aside 1/2 teaspoon of mixture.
• Combine whole wheat flour, baking soda, salt, and remaining spice mixture in another large bowl. Slowly add banana-pumpkin mixture and mix until completely moistened. Fold in chocolate chips.
• Spoon batter evenly into the prepared muffin tin. Place a pinch of reserved 1/2 teaspoon spice mixture on top of each muffin.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. Leave muffins in their tin for 5 minutes before transferring to a wire rack for further cooling.

PUMPKIN OATMEAL MUFFINS

Steps:

• Pre heat your oven to 400 degrees and spray a muffin pan with cooking spray.
• In a large bowl, whisk all the ingredients up to the oats.
• Add in all the remaining ingredients and stir to combine.
• Scoop into the muffin cavities, filling about 2/3 of the way full.
• Bake for 5 minutes. Then lower the temperature to 350 degrees and bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.
• Cool completely in the pan and DEVOUR

PUMPKIN MUFFINS

Steps:

• In a mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Stir with a spoon to combine and set aside.
• In a larger mixing bowl combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil and eggs. Stir to combine with a spatula or mixer on low for 30 seconds.
• Gradually mix in the dry ingredients, mixing by hand or with a mixer on low just until combined. The batter will be very thick!
• Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
• Line a muffin pan with 12 muffin liners. Fill the liners to the top with batter. Yes - to the top! You might think there is no way to fit all the batter in 12 liners, but keep dividing the batter among the cups and fill the liners FULL! Use a butter knife to smooth the tops of the muffins if lumpy.
• Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan.