Low Fat Pumpkin Pie Muffins Recipes

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 oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
• Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.

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.

Steps:

• Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Option: Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside.
• Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, sugar, baking powder, baking soda, and salt in a large bowl; Mix well.
• Whisk pumpkin, egg, pumpkin pie spice and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon 1/3 cup equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping.
• Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temperature.
• Don't stir muffin batter too much -- over mixing will make the muffins tough. There should be lumps in the batter; these will disappear during baking.
• Makes 12 muffins.

Steps:

• Preheat oven to 450F.
• In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves
• pumpkin and stir well
• Add vanilla, evaporated milk, orange rind and egg whites
• Beat with an electric mixer until smooth
• Fold in orange juice
• Pour into unbaked pie shell bake for 10 minutes
• Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.

Steps:

• Preheat to 400.
• Whisk the dry ingredients together.
• Wisk wet ingredients together.
• Combine the wet and the dry.
• Grease muffin cups or tins.
• Bake for 22-25 minutes and enjoy!

Steps:

• Preheat oven to 400 degrees.
• Line a 12-cup muffin tin with muffin liners.
• In a large mixing bowl, beat eggs, sugar, pumpkin, vanilla, and applesauce until smooth.
• In a small mixing bowl, stir together flour, baking soda, baking powder, cinnamon and nutmeg.
• Pour dry mixture into pumpkin mixture and whisk until a smooth dough forms.
• Fill lined muffin cups 3/4 full with batter.
• Place in the oven for 15-20 minutes or until lightly browned.

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
• In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
• Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.