 |
Prep Time: 25 Minutes Cook Time: 18 Minutes |
Ready In: 43 Minutes Servings: 24 |
|
I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavor! Ingredients:
3 1/2 cups all-purpose flour |
2 teaspoons baking soda |
2 teaspoons salt |
1 teaspoon baking powder |
1 teaspoon ground nutmeg |
1 teaspoon ground allspice |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground cloves |
2 cups canned pumpkin puree |
1 1/2 cups white sugar |
1/2 cup light brown sugar |
1/2 cup applesauce |
1 cup fat free vanilla yogurt |
4 egg whites |
1 egg |
2/3 cup water |
1 cup raisins |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
2. 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.
3. 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.
|
|