Best 3 Virtually Fat Free Mini Pumpkin Muffins Recipes
Indulge in a guilt-free treat with these virtually fat-free mini pumpkin muffins, a delectable delight that combines the comforting flavors of fall with a healthier twist. Crafted with wholesome ingredients and a touch of pumpkin puree, these muffins are a perfect grab-and-go breakfast, afternoon snack, or delightful dessert. Each bite offers a moist, tender crumb and a burst of pumpkin spice, while remaining low in fat and calories.
The article features three variations of this delectable treat: a classic version, a gluten-free option, and a vegan alternative. The classic recipe caters to those who love traditional baking, while the gluten-free version accommodates individuals with dietary restrictions. The vegan variation ensures that everyone can enjoy these muffins, regardless of their dietary preferences. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear and concise instructions, ensuring a successful baking experience.
VIRTUALLY FAT FREE MINI PUMPKIN MUFFINS
A healthy alternative to regular pumpkin muffins with no sacrifice of flavor. Moist and delicious. They'll fly off the cooling rack!
Provided by KRice
Categories Quick Breads
Time 40m
Yield 48 mini muffins, 48 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Mix all of the ingredients into a large mixing bowl.
- Stir until all of the ingredients are JUST MOISTENED to keep them fluffy.
- Scoop into nonstick or paper-lined mini-muffin tray.
- Bake at 375 for 14 minutes and cool on a wire rack.
- Optional: You may add a cup of walnuts to the mix and/or top them with icing or confectioners sugar if desired.
FAT-FREE BANANA-PUMPKIN MUFFINS
This is a recipe I made up to make muffins that were fat-free, so just a little more wholesome. Basically, it's a mix of pumpkin bread and banana bread, but without butter or oil. This recipe is good for adapting to those that do not care about it being fat-free. Adding mini chocolate chips makes the muffins sweeter, but still not too unhealthy.
Provided by ffler
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 44.1 g, Fat 4.9 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 2.7 g, Sodium 216.2 mg, Sugar 22.8 g
KIM'S FAT FREE MINI PUMPKIN MUFFINS
This is a healthy pumpkin muffin recipe for those of you trying to cut out some fat from your diets. Moist, sweet, and delicious! You won't regret making these muffins.
Provided by KRice
Categories Quick Breads
Time 25m
Yield 48 mini muffins, 48 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Mix all of the ingredients into a large mixing bowl.
- Stir only until all of the ingredients are moistened.
- Scoop into nonstick or paper-lined mini-muffin tray.
- Bake at 375 for 15 minutes and cool on a wire rack.
- Optional: Add 1 cup of walnuts to the batter or it with icing or confectioners sugar if desired.
Nutrition Facts : Calories 62.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.7, Sodium 111.4, Carbohydrate 13.8, Fiber 0.3, Sugar 6.5, Protein 1.4
Tips:
- **Use a food processor to make quick work of the pumpkin puree.** Simply add the pumpkin chunks to the food processor and pulse until smooth. - **If you don't have a food processor, you can also use a blender to make the pumpkin puree.** Just be sure to blend the pumpkin in batches, so that it doesn't overflow the blender. - **Be sure to drain the pumpkin puree well before using it in the muffins.** This will help to prevent the muffins from being too wet. - **Use a light-colored muffin pan to help the muffins bake evenly.** A dark-colored muffin pan will absorb more heat, which can cause the muffins to overcook on the outside and be undercooked on the inside. - **Fill the muffin cups only about 2/3 full.** This will help to prevent the muffins from overflowing. - **Bake the muffins until a toothpick inserted into the center comes out clean.** This usually takes about 20-25 minutes. - **Let the muffins cool completely before frosting them.** This will help to prevent the frosting from melting.Conclusion:
These virtually fat-free mini pumpkin muffins are a delicious and healthy snack or breakfast option. They're perfect for fall gatherings, or anytime you're craving a sweet treat. With just a few simple ingredients, you can easily make these muffins at home. So next time you're looking for a healthy and delicious snack, give these muffins a try. You won't be disappointed!
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