This yummy and low calorie treat is from www.hungrygirl.com. Very comparable to Great Pumpkin Cookies, an old family recipe from League member Kay Holcombe, found in Tastes & Treasures page 162.
Pumpkin-Bread Muffins
Ingredients:
Muffins
1 cup Fiber One Original bran cereal
1 1/2 cups whole-wheat flour
1/2 cup Splenda No Calorie Sweetener (granulated)
1/4 cup brown sugar (not packed)
1 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
One 15-oz. can pure pumpkin
1 cup club soda
1/2 cup fat-free liquid egg substitute
1/4 cup sugar-free pancake syrup
1 tsp. vanilla extract
1/4 cup raisins, chopped
Icing
1/4 cup Cool Whip Free, thawed
3 tbsp. fat-free cream cheese, room temperature
1 tbsp. Splenda No Calorie Sweetener (granulated)
Directions:
Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Set aside.
Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large bowl. Add flour, Splenda, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well and set aside.
In another bowl, combine pumpkin, soda, egg substitute, syrup, and vanilla extract. Mix thoroughly. Add mixture to the large bowl and stir until blended to form the batter.
Slowly sprinkle and stir chopped raisins into the batter. Evenly distribute batter among the 10 prepared cups of your muffin pan.
Bake in the oven until muffins are golden brown and a toothpick inserted into the center of one comes out mostly clean, about 30 minutes. Set aside to cool.
Meanwhile, combine all icing ingredients in a small microwave-safe bowl. Mix until smooth and blended. Refrigerate until ready to use.
Remove cooled muffins from the pan. Just before serving, warm icing in the microwave for a few seconds and drizzle it onto the muffins.
MAKES 10 SERVINGS
Serving Size: 1 iced muffin
Calories: 137, Fat: 0.75g, Sodium: 260mg, Carbs: 32g, Fiber: 6.75g, Sugars: 9g , Protein: 5.5g
POINTS® value 2*
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