Monday, January 7, 2013

85 Calorie Whole Wheat Pumpkin Muffins

1 Cup Whole Wheat Flour
1/2 Cup All Purpose Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1 and 1/2 tsp Pumpkin Spice
1/2 tsp Cinnamon
1 Cup Pumpkin Puree (I like Libby's brand)
2 Eggwhites
1/2 Cup Non-fat Greek Yogurt
1/2 Cup Granulated Splenda
2 Tbs Chopped Walnuts to top

1.) Preheat oven to 425 degrees F.
2.) In a large mixing bowl combine Flour, Baking Soda, Baking Powder, Pumpkin Spice, and Cinnamon.
3.) In a separate bowl (or bowl using a stand mixer) combine Pumpkin Puree, Eggwhites, Yogurt, Applesauce, and Splenda.
4.) Add dry ingredients to the second bowl and using the stand mixer or a hand held mixer slowly mix until the batter is smooth and even.
5.) Spray a muffin tin with cooking spray (avoid using cupcake liners because the muffin sticks to it and you wind up losing 1/4 of it) and fill with the pumpkin mixture.
6.) Top with the Chopped Walnuts.

Nutrition Facts
Servings: 12
Serving Size: 1 Muffin
Calories: 85
Fat: 0 grams
Carbs: 15 grams
Protein: 5 grams

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