Simple Sweet Potato Or Pumpkin Muffins Low Calorie Recipes

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SIMPLE SWEET POTATO OR PUMPKIN MUFFINS (LOW CALORIE)

Make and share this Simple Sweet Potato or Pumpkin Muffins (Low Calorie) recipe from Food.com.

Provided by chungry1

Categories     Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10



Simple Sweet Potato or Pumpkin Muffins (Low Calorie) image

Steps:

  • preheat oven to 350.
  • mix wet ingredients.
  • mix dry ingredients.
  • combine wet and dry ingredients until just mixed.
  • put into lined or greased muffin tin.
  • bake for 15-20 minutes until toothpick comes out clean.

Nutrition Facts : Calories 62.1, Fat 0.3, SaturatedFat 0.1, Sodium 195.5, Carbohydrate 13.6, Fiber 2.4, Sugar 0.6, Protein 2.2

1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/3 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/3 teaspoon nutmeg
3/4 cup Egg Beaters egg substitute
1 cup sweet potato (mashed)
3/4 cup sugar-free maple syrup

EASY SWEET POTATO (OR PUMPKIN) MUFFINS (WITHOUT A MIX!)

We had a bumper crop of sweet potatoes, so I cooked and mashed a LOT of it...Then couldn't figure out what to do with it all. But this recipe solved that, since my family now wants it a LOT! It's VERY easy and forgiving, so feel free to substitute various flours, sweeteners, use more or less sweet potato (even canned!) or substitute pumpkin, spice it as you like, and use other add-ins, like chocolate chips or cranberries. Note that if you add a dried fruit, mix it with the wet ingredients. If you add something moist, like blueberries or chocolate chips, mix them with the dry ingredients. These are great to freeze, too. ENJOY!

Provided by GinaStudySmart

Categories     Quick Breads

Time 40m

Yield 12-16 Muffins, 12-16 serving(s)

Number Of Ingredients 12



Easy Sweet Potato (Or Pumpkin) Muffins (Without a Mix!) image

Steps:

  • Whisk dry ingredients together.
  • Whisk wet ingredients together.
  • Stir raisins into wet ingredients. (If you use blueberries or nuts, stir them into the dry ingredients.).
  • Combine wet and dry ingredients.
  • Do NOT over mix!
  • Scoop into prepared (either greased or lined) muffin tins.
  • Combine topping ingredients.
  • Sprinkle over muffins.
  • Bake at 400 degrees for 25-30 minutes.

Nutrition Facts : Calories 227.6, Fat 10, SaturatedFat 1.5, Cholesterol 1.4, Sodium 289.2, Carbohydrate 33.8, Fiber 3.4, Sugar 14.4, Protein 3.4

1 3/4 cups white whole wheat flour or 1 3/4 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg (I like fresh ground)
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups cooked mashed sweet potato (no added butter or milk) or 1 3/4 cups pumpkin
1/2 cup vegetable oil (I used avocado oil)
1/2 cup milk (I used almond milk)
1/2 cup honey
1 teaspoon vanilla (optional)
2 tablespoons turbinado sugar (or other crunchy sugar)
1 teaspoon cinnamon

DELICIOUS SWEET POTATO MUFFINS

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

Provided by Diana Moutsopoulos

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11



Delicious Sweet Potato Muffins image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
  • Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2 eggs, beaten
1 ⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

AUTUMN SWEET POTATO (OR PUMPKIN) MUFFINS

These are delicious muffins with a unique ingredient... crystallized ginger! They're perfect on a crisp Autumn morning, or anytime for that matter. They're also dairy-free and low-fat! The recipe is from Mags2003 on the IBS message boards at www.helpforibs.com.

Provided by Kree6528

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 13



Autumn Sweet Potato (or Pumpkin) Muffins image

Steps:

  • Preheat oven to 375°F.
  • Lightly coat 12 muffin cups with nonstick cooking spray.
  • In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
  • In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
  • Make a well in center of dry ingredients; add milk mixture and stir just to combine.
  • Stir in crystallized ginger.
  • Spoon batter into prepared muffin cups.
  • Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
  • Remove muffin pan to wire rack.
  • Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
  • Serve warm or cool completely and store in an airtight container at room temperature.

Nutrition Facts : Calories 169.6, Fat 3.9, SaturatedFat 0.3, Sodium 169.4, Carbohydrate 29.9, Fiber 0.9, Sugar 13.8, Protein 3.7

1 3/4 cups all-purpose flour
3/4 cup firmly packed light brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 cup mashed baked sweet potatoes, cooled or 3/4 cup canned pumpkin
1/2 cup rice milk or 1/2 cup milk
4 egg whites or 2 eggs, at room temperature,lightly beaten
3 tablespoons canola oil
1 1/2 teaspoons vanilla
1/4-1/3 cup finely chopped crystallized ginger

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