Low Fat Oatmeal Pumpkin Spice Muffins Food
PUMPKIN OATMEAL MUFFINS
These prizewinning muffins, created by Best Pumpkin Recipe Contest Winner Victoria Meacham of Albany, Ore. This was published in Quick and Simple Magazine. Makes a nice yummy moist muffin. The recipe says to add 1/2 cup raisins and 1/2 cup of walnuts, but if you want you can reduce the amount and just add 1/4 cup raisins and 1/4 cup walnuts.
Provided by Marz7215
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF.
- Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
- In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
- Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.
Nutrition Facts : Calories 262.1, Fat 10.9, SaturatedFat 1.7, Cholesterol 17.6, Sodium 211.2, Carbohydrate 38.2, Fiber 2.3, Sugar 17.9, Protein 4.7
LOW-FAT OATMEAL MUFFINS
This recipe was originally posted by a Zaar member who is no longer active. When she left, this recipe went "up for adoption." Since I was a huge fan of Zenith and her recipes, I of COURSE leapt at the chance to adopt one of her wonderful healthy recipes. These have no added fat and will make a satisfying breakfast snack. Enjoy!
Provided by spatchcock
Categories Quick Breads
Time 1h30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Soak oats in milk for 1 hour.
- Combine all ingredients in a large bowl.
- Spoon into a muffin pan that has been lightly greased or sprayed with nonstick spray.
- Bake at 400 F for 20-25 minutes.
- Variations: To make Oatmeal Raisin Muffins, Oatmeal Apple Muffins, or Oatmeal Chocolate Chip Muffins, add raisins/chopped apples/chocolate chips to the batter.
Nutrition Facts : Calories 110.2, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.4, Sodium 204.2, Carbohydrate 23.2, Fiber 1.9, Sugar 10, Protein 3.6
WEIGHT WATCHERS PUMPKIN SPICE MUFFINS
I got this recipe at a Weight Watcher meeting. This is a delicious recipe that is low if fat and high in fiber. It is loved by even the pickiest eaters (my dd and dh included). Each muffin is only 1 point!
Provided by kentonmom2002
Categories Low Protein
Time 23m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 4
Steps:
- Mix pumpkin, cake mix, and water together with a hand mixer.
- Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease).
- Bake at 350* for 18-22 minutes or until the muffins "spring back" when lightly touched.
Nutrition Facts : Calories 96.6, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 140.3, Carbohydrate 17.8, Fiber 0.3, Sugar 9.5, Protein 1.1
LOW-FAT OATMEAL PUMPKIN MUFFINS
Make and share this Low-Fat Oatmeal Pumpkin Muffins recipe from Food.com.
Provided by rockstarcuti306
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat to 400.
- Whisk the dry ingredients together.
- Wisk wet ingredients together.
- Combine the wet and the dry.
- Grease muffin cups or tins.
- Bake for 22-25 minutes and enjoy!
LOW FAT OATMEAL PUMPKIN SPICE MUFFINS
This is a recipe I adapted from an old favorite, applesauce muffins. They are high in fibre and low in fat.
Provided by julielenore
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Oil or spray muffin tins with cooking spray.
- Sift together the dry ingredients.
- Add the rest of the ingredients and stir until just moistened.
- Divide into 12 muffins and bake for 15-20 minutes until cooked in centre.
- Remove from pan after 5-10 minutes and let cool.
- place in a airtight container and try not to eat for 24 hours as they will become more moist.
1-GRAM FAT PUMPKIN SPICE MUFFINS (LOW FAT)
These muffins are a blessing for people restricted to low-fat foods, there is only about 1 gram of fat in each muffin, these muffins do not at all taste low-fat! This recipe will make 36 muffins, so just pop them into the freezer for a fat-free snack or for breakfast! If desired add in chopped nuts although that will add to the fat content, You can use egg beaters in place of eggs and white sugar in place of brown or use half of each.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 45m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees (set oven rack to second-lowest position).
- Line three (12-cup) regular size muffin tins with paper liners, then spray the bottom of the paper liners with cooking spray.
- In a large bowl mix together flour with brown sugar (or Splenda sugar if using) baking powder, baking soda, salt, nutmeg, cinnamon and cloves until well combined.
- In another bowl whisk or beat on low speed of an electric mixer the eggs with pumpkin puree, applesauce and fat-free yogurt until smooth and well blended.
- Stir in raisins until combined.
- Evenly divide the batter between all the muffin tins.
- Bake for about 30 minutes or until the muffins test done.
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LOW-FAT PUMPKIN OATMEAL CHOCOLATE CHIP MUFFINS
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5/5 (3)Total Time 30 minsCategory Breakfast, Healthy, Muffin, SnackCalories 164 per serving
- Preheat the oven to 350 degrees and line 12 muffin cups with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.
- In a separate bowl combine pumpkin, mashed banana, brown sugar, almond milk, egg and applesauce.
- Add the flour mixture into the pumpkin mixture and stir to combine. Gently fold in chocolate chips.
PUMPKIN-OATMEAL MUFFINS RECIPE | EATINGWELL
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4.5/5 (7)Total Time 45 minsCategory Healthy Oatmeal Muffin RecipesCalories 183 per serving
- Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated.
- Lightly coat a 12-cup muffin tin with cooking spray. Spoon the batter into the prepared muffin cups, filling each almost to the top. Sprinkle evenly with pecans.
- Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to wire rack. Serve warm or at room temperature.
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