Low Fat Pumpkin Muffins

 

 With fall in the air I was thinking pumpkin. Don’t you just love pumpkin? We do! I came up with this great low fat pumpkin muffin and the kids just loved them. Next time I’m going to add chocolate chips! 

Low Fat Pumpkin Muffins

1 cup all-purpose flour

1/2 cup whole wheat flour

1/4 cup flax meal, ground

1/4 cup oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon  cloves

1/4 teaspoon nutmeg

1 teaspoon Chai Seasoning, if you don’t have it leave it out

1/2 cup brown sugar

1 cup pumpkin puree

1/2 cup nonfat plain yogurt

3 eggs

3 tablespoons molasses

3 tablespoons unsweetened applesauce

1 tablespoon olive oil

1 teaspoon vanilla 

Heat oven to 400 degrees. Spray a 12 cup muffin tin with Pam.

In a bowl whisk together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.

In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.

Divide the mixture into the prepared muffin tins and bake  until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.