Easy Pumpkin Muffins Low Fat Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
• In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

Steps:

• Mix all ingredients together by hand until smooth.
• Put cupcake liners in muffin pan and spray with non-stick spray.
• Bake at 350°F for 15 minutes, or until firm to touch.
• Serve with Fat-Free Cool Whip if desired.

Steps:

• Preheat oven to 350.
• Oil or spray muffin tins with cooking spray.
• Sift together the dry ingredients.
• Add the rest of the ingredients and stir until just moistened.
• Divide into 12 muffins and bake for 15-20 minutes until cooked in centre.
• Remove from pan after 5-10 minutes and let cool.
• place in a airtight container and try not to eat for 24 hours as they will become more moist.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
• Mash bananas in a large bowl. Mix in brown sugar, pumpkin, and egg whites.
• Mix allspice, cinnamon, ginger, cloves, and orange zest together in a small bowl. Set aside 1/2 teaspoon of mixture.
• Combine whole wheat flour, baking soda, salt, and remaining spice mixture in another large bowl. Slowly add banana-pumpkin mixture and mix until completely moistened. Fold in chocolate chips.
• Spoon batter evenly into the prepared muffin tin. Place a pinch of reserved 1/2 teaspoon spice mixture on top of each muffin.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. Leave muffins in their tin for 5 minutes before transferring to a wire rack for further cooling.

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Line three (12-cup) regular size muffin tins with paper liners, then spray the bottom of the paper liners with cooking spray.
• In a large bowl mix together flour with brown sugar (or Splenda sugar if using) baking powder, baking soda, salt, nutmeg, cinnamon and cloves until well combined.
• In another bowl whisk or beat on low speed of an electric mixer the eggs with pumpkin puree, applesauce and fat-free yogurt until smooth and well blended.
• Stir in raisins until combined.
• Evenly divide the batter between all the muffin tins.
• Bake for about 30 minutes or until the muffins test done.