I haven’t made these in a long time but I remember they were great. I was cleaning out my recipe box and found it written out on a 3×5 card (not sure where it came from originally, a friend had given it to me many, many, many years ago). With Halloween just past and Thanksgiving right around the corner, I thought folks would enjoy a healthy pumpkin option. They make a healthy option to cupcakes for birthdays too, with an optional a dallop of sweetened cream cheese icing on top.
2 cups Low-fat Bisquick
15-oz can of Pumpkin
1/2 cup Egg Beaters
1/4 cup sugar (or Splenda)
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp vanilla
2/3 cup unsweetened applesauce
1 cup All Bran With Extra Fiber
1/2 cup skim milk
In a small bowl blend the All Bran in the milk. In another bowl blend together the pumpkin, Egg Beaters, sugar, cinnamon, cloves, nutmeg, vanilla and applesause together. Add in the bran/milk combo and mix, then mix in Bisquick blending thoroughly. Spray 12 hole muffin tin with non-stick spray (don’t use paper cups, since these muffins tend to stick to the them). Distribute the mixture evenly into the 12 muffin holes. Bake at 350 degrees for 30 minutes (until a tester inserted in the center of a muffin comes out clean).
One muffin: 120 cal, 2g. fat, 8g fiber, 2 WW points. Options: sprinkle a bit of cinnamon (or cinnamon-sugar) on top when done; can also add a cup of raisins, or cranraisins, or chopped walnuts for variety.
Here’s a recipe I recently found on the web for Pumpkin Spice Muffins with only 1 gram of fat each. Sounds like they would be very yummy also.
My other pumpkin recipe that is very yummy (and healthy too) is Pumpkin Fluff Indulgence.
Health and Happiness, Lady Rose