Skinny Pumpkin Muffins
Author: 
Recipe type: Quick Bread
Serves: 18 Muffins
 
Ingredients
  • 1 ½ cups all-purpose flour
  • 1 ¼ cups whole wheat flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup canned pumpkin
  • ¾ cup low fat sour cream
  • ⅓ cup fat-free milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg white
  • Cooking spray or oil in a spray container
Instructions
  1. Preheat oven to 375°.
  2. In a medium bowl combine all dry ingredients (first seven ingredients). Whisk the ingredients together and make a well in the center of the mixture.
  3. In a separate bowl combine pumpkin, sour cream, milk, oil, vanilla, egg and egg white. Whisk mixture thoroughly. Add to flour mixture, stirring just until dry ingredients are moist.
  4. Coat 18 muffin cups with cooking spray and spoon the batter equally into muffin cups.
  5. Bake at 375° for 25 minutes or until a toothpick comes out clean when inserted in the center of the muffins. Carefully remove muffins from pans immediately and cool on a wire rack.
Nutrition Information
Serving size: 1 Muffin Calories: 165 Fat: 4.8 g Saturated fat: 1.5 g Carbohydrates: 28 g Sodium: 152 mg Fiber: 1 g Protein: 3.1 g Cholesterol: 14 mg
Recipe by Nutrition Twins at https://www.nutritiontwins.com/skinny-pumpkin-muffins-2/