Maria’s Pumpkin Apple Muffins

These were inspired by Amyella’s Low Cal Pumpkin Oatmeal Muffins.

Full of the flavors and smells of fall, these are perfect little snacks or breakfasts-on-the-go.  They’re so moist and delicious, you can serve them to friends without ever mentioning that they’re low cal, low fat, low sugar, and high in fiber and protein.  I love them on their own, or heated up and spread with low fat peanut butter.

 

Maria’s Pumpkin Apple Muffins

Makes: 12

Nutritionals (per muffin): 75 calories, 1g of fat, 4g of fiber, 4g of sugar, and 11g of protein.

Ingredients:

1 3/4 c oatmeal (old fashioned or instant)

1/2 c unsweetened applesauce

4 egg whites (or 1/2 c egg beaters)

1 1/4 c canned pumpkin

1/2 c splenda (or 13 packets)

1/2 c bran cereal (I used Kellogg’s All Bran with Extra Fiber)

1 T cinnamon (can also add ginger, nutmeg, and cloves)

1/2 t salt

1 t baking soda

1 medium tart apple, chopped, with skin

 

Directions:

Preheat over to 350′.  Line a regular 12 cup muffin pan with muffin liners and lightly spray pan and liners with no stick spray.  (Since these muffins are so low fat, you need this step to keep them from sticking to the papers.)

Measure out the oatmeal and stir the wet ingredients (applesauce, pumpkin, and egg whites) into it.  (This is to soften the oatmeal and is especially important if you’re using old fashioned oatmeal.)  Add remaining dry ingredients (cereal, splenda, cinnamon, salt, and baking soda) and stir until well blended.  Stir in the chopped apple.  (Leaving the skin on retains fiber and vitamins.)  Divide batter evenly into muffin cups.  These muffins don’t rise very much, so you can go ahead and fill them right to the top.

Bake 25-30 minutes until a knife inserted in the center comes out clean.  Allow to cool completely.  (Seriously, allow them to cool.  I know fresh warm muffins are very tempting, but they’re still cooking and will be better if you let them cool and then zap them in the microwave for 30 seconds.)

 

Optional: 

Grind 1 c of the oatmeal into flour using a food processor.  This will give the muffins a more traditional crumb, but not everyone has a food processor handy.

Replace the apple with 1 cup of blueberries (I use frozen) and/or replace the applesauce with fat free yogurt.  (Yogurt will reduce the sugar to 2g per muffin.)

Beat the egg whites until peaks just begin to form.  Fold them in at the end with the apples.  (This will give the muffins a little extra body, since they don’t rise very much.)

Sprinkle tops with sugar (preferably raw cane sugar), for a crunchy, caramelized top.  (Note: splenda will not give you this effect, you have to use real sugar.)

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