Fat-Free Mini Pumpkin Muffins


Just before and during the preparation of today’s pumpkin smoothie lunch, I worked on a mini “treat” to further make a dent in the tub of pumpkin in the fridge. Pumpkin muffins were born. Fat-Free muffins, that is. Intrigued?

Orange everywhere.

This recipe is a modified version of a recipe I hand-wrote in my Moleskine Recipe Journal, so I honestly no longer know the origin. It’s actually penned as a “Fat Free Pumpkin Bread” recipe, but I tweaked some things to turn it into muffins. If you’re interested in the bread recipe, please let me know and I’ll share.

Halloween, t-minus 29 days.

I only made a half batch, and thank goodness, because it still made 16-18 mini muffins [minus the dough that Shaun and I consumed in the process]. There’s nothing better than the smell of pumpkin in the oven, especially on a dreary, rainy day like today. Oh yes, It’s back to raining again.

Mini treats.

The muffins are a bit sticky, which means you lose some of the muffin on the wrapper. It might be easier to grease the pan and forgo the wrappers, since they’re already such a tiny treat. I actually might make this in a bread pan next time! These little guys will be a perfect [fat-free!] topping on oatmeal or smoothies in the morning.

Fat-Free Mini Pumpkin Muffins (Vegetarian)

Prep Time: 10 minutes

Bake Time: 16 minutes

Makes: ~ 36 mini muffins

Ingredients:

  • 1 cup packed brown sugar (I use Splenda brown sugar blend, which means you only need 1/2 cup)
  • 2 egg whites
  • 1 cup pumpkin puree
  • 1/4 cup milk (I use unsweetened soy)
  • 1/3 cup fat-free plain yogurt
  • 1 tsp. vanilla extract
  • 1 3/4 cups flour (I used a mix of wheat and oat flours)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1/3 cup mixture of unsweetened carob chips and raisins, optional

Instructions:

1. Preheat the oven to 350 degrees.

2. In a large bowl, whisk the egg whites and brown sugar. Add the pumpkin, milk, yogurt, and vanilla extract and whisk to combine.

3. In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, cloves, ginger, baking soda, and salt. Slowly mix this in to the wet ingredients until just combined (do not over-mix).

4. Fold in the carob and raisins.

5. Drop spoonfuls of dough into a mini-muffin tin, either greased or with muffin wrappers.

6. Bake for 15-17 minutes, until a toothpick comes out clean (be careful – these will begin to burn quickly). Let cool for 10-15 minutes. Store in an airtight container.

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Categories: Recipes

Author:ryesandshine

Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: http://www.linkedin.com/pub/courtney-marello/1a/375/b30 Tumblr: http://abarrelofoddsandends.tumblr.com/

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  1. We’re in a Pickle | Ryes and 'Shine - October 10, 2011

    […] it’s a homemade pickle. While I was busy with pumpkin muffins and pumpkin smoothies last week, Shaun worked on a project of his own. After a week of waiting, we […]

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