Description
I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavor!
Ingredients
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 2 cups canned pumpkin puree
- 1 ½ cups white sugar
- ½ cup light brown sugar
- ½ cup applesauce
- 1 cup fat free vanilla yogurt
- 4 egg whites
- 1 egg
- ⅔ cup water
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
- In a medium bowl
- mix the flour
- baking soda
- salt
- baking powder
- nutmeg
- allspice
- cinnamon
- and cloves. In a large bowl
- beat together the pumpkin
- white sugar
- brown sugar
- applesauce
- yogurt
- egg whites
- and egg. Blend the flour mixture into the sugar mixture
- alternating with the water
- to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
- Bake 16 to 18 minutes in the preheated oven
- until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.
Prep Time: 25 mins
Cook Time: 18 mins
Total Time: 55 mins
Servings: 24