Fat Free Pumpkin Muffins
*9/9/13 update: Made these into baked pumpkin doughnuts by using a donut pan. Worked beautifully! Covered them in an apple cider glaze made from a few TBS of cider stirred into powdered sugar. Fantastic!It's a long story but Molly didn't get off to school with a happy start today. I left her crying on a crowded school bus. Anyway, I decided she needed to come home to a soothing and yummy after school snack so I made my favorite pumpkin muffins! And luckily for me, they are fat free!
This is an old old old recipe that I got from my Weight Watcher friends. And it is all sorts of delicious and so easy it's silly.
Ingredients:
1 yellow, vanilla, or spice cake mix
3/4 can canned pure pumpkin (NOT pumpkin pie filling in a can)
1 large egg white
1 cup water (more or less depending on your cake mix and batter. It shouldn't be too thick)
1 tsp (or to taste) pumpkin pie spice (omit if you're using a spice cake mix)
Mix and bake according to the box directions. Make sure it's thoroughly cooked though since the pumpkin will make it an extra moist batter. If it isn't baked through you'll get a soggy middle. Ew. gross.
I made mini muffins so they were only in for 10 minutes at 375. I cooled them completely and then rolled them in a cinnamon sugar mixture. The sugar just sticks to the moist muffin.
Molly came home and ate 7 mini muffins with a glass of milk. My picky, underweight, won't eat anything that is brown kid ate 7 mini pumpkin muffins. Dude, she ate a veggie and didn't realize it! Suh-weeeet!
Try these and let me know how you like them! Do you enjoy pumpkin things when fall is coming? Is it too early for pumpkin? Never too early?
Cheers!
Jenny
Posts
Oooh, I'm a big pumpkin fan! I need to try these! Hope the rest of her week goes well!
ReplyDeleteSorry she got off to a rocky start this week. What a good Mommy to have those delicious treats to cheer her up! ~ Maureen
ReplyDeletePoor Molly...but also lucky Molly! They sound delish!
ReplyDeleteThese are simply wonderful. I loooooove the sugar coating
ReplyDeleteI'll bet Molly was quite happy to eat them
wow - they look amazing!
ReplyDeletethese look so yummy! thanks for sharing ♥
ReplyDeleteThis sounds fantastic! What size can of pumpkin are we talkin' here?
ReplyDeleteThese look scrumptious! Would love if you'd join our Countdown to Fall link party! Hope to see you there! Have a great week! :)
ReplyDeletehttp://dixie-n-dottie.blogspot.com/2012_09_10_archive.html
This looks so yummy! Definitely Cream of the Crop! I'm featuring you tomorrow on BarnsandNoodles.com
ReplyDeleteXO, Aimee
These look great and I would love it if you would include them in the Pumpkin Recipe Feature I am hosting in a few weeks. Email me for more information.
ReplyDeleteFat free? YUM! These look and sound soooo deLICious! I would love to take a bite right now! Would you consider sharing here?
ReplyDeletehttp://www.oneartsymama.com/2012/09/shine-on-fridays-45-and-giveaway.html
I made these last year and they didn't take very "pumpkin". The recipe did not have the pumpkin pie spice in it. So I am trying your recipe and added extra cinnamon. Yum! Thanks for a quick easy and fat free recipe.
ReplyDeleteThese are in the oven right now!! I absolutely anything pumpkin, I am using Splenda sugar and cinnamon on top.
ReplyDeleteI love anything pumpkin!! These are in the oven right now!!! I'm using Splenda sugar & cinnamon on top, a little better then regular sugar and still delish!! The for sharing!!
ReplyDeletegrew and develop my own pumpkin mash. your recipe calls for 3/4 can of pumpkin, is that equal to 3/4 cup of pumpkin mash?
ReplyDeleteI would think so. Maybe closer yo a full cup. Wow that will taste fantastic!
ReplyDeleteSo...I made these tonight. And while the taste was really good, no matter how long I cooked them the middles stayed gooey. :( what did I do wrong?
ReplyDeleteDo u roll in butter b4 u roll in cinnamon and sugar or do u just roll the baked muffins in cinnamon sugar
ReplyDelete