Pumpkin Muffin - low fat (from Hungry Girl)

By zircon50

A Whole Lotta Muffin...

Pumpkin is all the rage these days -- and with good reason. It's delicious AND good for you. But some pumpkin treats need a makeover. (Hey, it happens to the best of us.) Don't get us wrong; we LOOOVE the fall flavors that pop up in baked goods this time of year. But those spiced sweets are often weighed down with way too much fat and sugar! Take pumpkin muffins and sweet pumpkin breads, for example. Delicious but, sadly, they're usually WAY high in calories. The plumped-up pumpkin muffins at Dunkin' Donuts clock in at 600 calories and 26g fat each -- that's more calories than a Big Mac! And as you can see by the stats below, even the average pumpkin muffin packs in some serious calories and fat grams. Our recipe took some trial and error, but we got it right in the end. The result? Large, moist, fiber-packed, seasonal treats with amazing stats... and a delicious glaze. Kinda makes us feel like celebrating. Get PUMPed, people!

Ingredients

• 1 cup Fiber One Original bran cereal
• 1 1/2 cups whole-wheat flour
• 1/2 cup granulated Splenda No Calorie Sweetener (or regular sugar)
• 1/4 cup brown sugar (not packed)
• 1 tbsp. baking powder
• 2 tsp. cinnamon
• 1/2 tsp. pumpkin pie spice
• 1/4 tsp. salt
• One 15-oz. can pure pumpkin
• 1 cup club soda
• 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1/4 cup sugar-free pancake syrup
• 1 tsp. vanilla extract
• 1/4 cup raisins, chopped
• Icing
• 1/4 cup Cool Whip Free, thawed
• 3 tbsp. fat-free cream cheese, room temperature
• 1 tbsp. Splenda No Calorie Sweetener (granulated)

Details

Servings 10
Adapted from hungry-girl.com

Preparation

Step 1

1 1/2 cups whole-wheat flour

Egg Beaters Original

Directions:

Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Set aside.

Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large bowl.
 Add flour, Splenda, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well and set aside.

In another bowl, combine pumpkin, soda, egg substitute, syrup, and vanilla extract. Mix thoroughly. Add mixture to the large bowl and stir until blended to form the batter.

Slowly sprinkle and stir chopped raisins into the batter. Evenly distribute batter among the 10 prepared cups of your muffin pan. (Batter may be piled high... This is OK!)

Meanwhile, combine all icing ingredients in a small microwave-safe bowl. Mix until smooth and blended. (Refrigerate icing if you don't plan to serve muffins right away.)

MAKES 10 SERVINGS

Pumpkin is all the rage these days -- and with good reason. It's delicious AND good for you. But some pumpkin treats need a makeover. (Hey, it happens to the best of us.) Don't get us wrong; we LOOOVE the fall flavors that pop up in baked goods this time of year. But those spiced sweets are often weighed down with way too much fat and sugar! Take pumpkin muffins and sweet pumpkin breads, for example. Delicious but, sadly, they're usually WAY high in calories. The plumped-up pumpkin muffins at Dunkin' Donuts clock in at 600 calories and 26g fat each -- that's more calories than a Big Mac! And as you can see by the stats below, even the average pumpkin muffin packs in some serious calories and fat grams. Our recipe took some trial and error, but we got it right in the end. The result? Large, moist, fiber-packed, seasonal treats with amazing stats... and a delicious glaze. Kinda makes us feel like celebrating. Get PUMPed, people!