Wednesday, October 24, 2012

Low-Cal Pumpkin Oatmeal Muffins

Another recipe using canned pumpkin?!  Yes, sorry.  I know not everyone is as enthusiastic as I am about it... but I just love canned pumpkin, it's one of my favorite things about fall!  I always have some canned pumpkin the cupboard (I stock up on it while it's on sale), so it naturally finds it's way into a lot of my recipes at this time of year.  Plus, pumpkin is low in calories, high in vitamin A and dietary fiber, can be used as a substitute for eggs or oil, and it tastes great!

So when I woke up to grey skies and drizzle this morning, craving a warm muffin, it's not surprising I reached for the closest can of pumpkin!  I wanted to find a muffin recipe that would be low in calories, fat, and sugar... but also had some extra healthy ingredients in it!  Once again, I took to Pinterest.com to get some ideas and came across a recipe for Pumpkin Oatmeal muffins.  Two of my favorite ingredients in one warm muffin?!?! This was a MUST-TRY!

I made some changes to the original recipe, and what I ended up with was a low-calorie and heart healthy muffin... packed with vitamin A, dietary fiber and protein!  Unlike the original, my recipe doesn't use any oil (I substituted unsweetened applesauce instead) but the muffins still came out moist and chewy on the inside.  And at 112 calories a muffin, you don't have to feel guilty about indulging in one (or two) or them...




Janel's Low-Cal
Pumpkin Oatmeal Muffins
Based on a recipe by CarrotsnCake.com
(makes 12 muffins)

Ingredients:
  • 1 1/4 cup white whole wheat flour
  • 1 cup old-fashioned oats
  • 1/4 cup packed brown sugar
  • 8 packets or 2 tbsp. Stevia or other zero-calorie sweetener
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 (15 oz.) can, canned pumpkin
  • 1 egg
  • 2 tbsp. unsweetened applesauce
  • 1 tsp. cinnamon
  • 1/4 tsp. vanilla
Directions:
  • Preheat oven to 375*F
  • Coat muffin tin with non-stick cooking spray or line muffins cups.
  • Combine all ingredients in mixing bowl; blend well.
  • Pour batter evenly into muffin tins.
  • Bake for 18-20 minutes.
  • Allow to cool, and enjoy!


Buttered to perfection!


Nutritional Info. (per muffin)
calories - 112, fat - 1.2g, carb - 21g, dietary fiber - 3g, protein - 3.6g

These little guys would be great topped with some light cream cheese!  Yum :)


Note:  You can refrigerate or freeze these muffins and re-heat in the morning for a quick, but delicious breakfast.


Ahhhhh canned pumpkin.... you make me so happy.

Xo,
Janel






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