PUMPKIN (HIGH FIBER) MUFFINS
Make and share this Pumpkin (High Fiber) Muffins recipe from Food.com.
Provided by My Food Coach
Categories Quick Breads
Time 40m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Add the first 6 dry ingredients together in a mixing bowl and then mix with a spoon.
- Add the next 6 ingredients and mix together on low speed of mixer until well mixed.
- Add raisins and orange rind (if using) and mix until blended.
- Fill 18 lined muffin cups.
- Bake for 30 to 32 minutes, or until inserted toothpick comes out clean.
Nutrition Facts : Calories 296.4, Fat 13, SaturatedFat 1.9, Cholesterol 23.5, Sodium 283.5, Carbohydrate 43.8, Fiber 3, Sugar 22, Protein 4
HIGH FIBER LOW CALORIE PUMPKIN BRAN MUFFINS
Make and share this High Fiber Low Calorie Pumpkin Bran Muffins recipe from Food.com.
Provided by AbbeAllen
Categories Breakfast
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
- Mix all dry ingredients, including raisins, in a large bowl.
- Blend egg whites, buttermilk, water, canned pumpkin, and splenda in a medium bowl.
- Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
- Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.
Nutrition Facts : Calories 104.2, Fat 0.9, SaturatedFat 0.2, Sodium 269.7, Carbohydrate 23.8, Fiber 4.8, Sugar 6.2, Protein 4.2
PUMPKIN PROTEIN MUFFINS
I created a healthier version of traditional pumpkin bread with a higher protein content.
Provided by Steph
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Coat 2 muffin tins with cooking spray.
- Whisk pumpkin puree, eggs, sugar, water, applesauce, MCT oil, stevia, and vanilla extract together in a large bowl.
- Stir flour, protein powder, ground pecans, flaxseed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl. Pour over pumpkin mixture and mix until batter is just moistened.
- Scoop batter into the prepared tins, filling each cup 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 22.9 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 5.1 g, Sodium 321.4 mg, Sugar 10 g
PERFECT PUMPKIN MUFFINS
These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.
Provided by SASHA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
- Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
- Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g
LOW CARB, HIGH FIBER THEME-AND-VARIATIONS PUMPKIN MUFFINS
This is a revision of previous recipes I've posted and I think this recipe's the best, so far. These are moist, healthy, substantial and they're 'total money' with cream cheese or nut butter for a fast breakfast. Note: I use almond milk in these to cut the carb count - the recipe works with any milk or, if you don't need to boost the protein, use water in place of milk. You may also vary the grains/bran/flours to suit your needs, preference, and what you have in your cupboard. If you need to stretch the recipe, you can add more liquid and more bran/grains/flour. This is a very forgiving recipe. For instance: substitute garbanzo flour for the soy flour, oat bran for the wheat bran, whey powder for the flour. Also, the lemon juice/soda helps these fiber-rich muffins rise. Bonus: it takes less time to prepare the batter than it takes for the oven to preheat.
Provided by One Happy Woman
Categories Quick Breads
Time 31m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 365.
- Grease 18 muffin cups. I use silicone muffin pans.
- In the bowl of a food processor or mixer add all the ingredients except for the flour, meal, and bran. Mix until thoroughly blended.
- Add the fruit and nuts and pulse/mix briefly.
- Add the flour, meal, bran and mix until just blended.
- Scoop into greased muffin cups and bake for 23-25 minutes.
- Variations: any milk will do in place of almond milk. If you aren't too concerned about the net carb count, these are good with dried cranberries, chopped apple, raisins, or chopped ginger. Use any chopped nut you please. Or sunflower seeds. Or not.
- In place of the soy flour, you may use a cup of low-carb baking mix. Just reduce the salt and the baking powder by half.
Nutrition Facts : Calories 156.2, Fat 11.3, SaturatedFat 1.5, Cholesterol 58.8, Sodium 262.2, Carbohydrate 11.5, Fiber 5.9, Sugar 0.7, Protein 6.9
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