LOW CALORIE PUMPKIN MUFFINS RECIPES
LOW FAT PUMPKIN BREAD - SKINNYTASTE
Steps:
- Preheat oven to 350°.
- Spray a 9 x 5 inch loaf pan with baking spray.
- In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
- In a large bowl mix oil, egg whites, pumpkin puree and vanilla; beat at medium speed until thick.
- Scrape down sides of the bowl.
- Add flour mixture, then blend at low speed until combined. Do not over mix.
- Pour batter into loaf pan, top with pepitas and bake on the center rack for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
Nutrition Facts : ServingSize 1 /2 inch thick slice, Calories 103 kcal, CarbohydrateContent 18.7 g, ProteinContent 2.1 g, FatContent 2.2 g, SaturatedFatContent 0.3 g, SodiumContent 280.5 mg, FiberContent 0.7 g, SugarContent 10.2 g
EASIEST KETO PUMPKIN MUFFINS RECIPE - KETOCONNECT
Steps:
- In a large bowl combine the butter, sweetener, pumpkin puree, and vanilla. Once completely combined add in the eggs and mix again.
- Pour in the almond milk and mix until there are no clumps and the mixture is smooth.
- Add the almond flour, coconut flour, pumpkin pie spice, and baking powder. Mix well.
- Pour the batter into silicone muffin tray, or a lined muffin tin. Using a cookie scoop makes this easier. Bake at 375 for 25 minutes.
- Remove from the oven and allow to fully cool before eating.
- Store in the fridge for up to a week.
Nutrition Facts : Calories 146 kcal, CarbohydrateContent 5 g, ProteinContent 5 g, FatContent 12 g, SaturatedFatContent 5 g, TransFatContent 1 g, CholesterolContent 96 mg, SodiumContent 99 mg, FiberContent 2 g, SugarContent 1 g, UnsaturatedFatContent 3 g, ServingSize 1 serving
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