I read or heard somewhere that if you want to be healthier, you should include vegetables and protein with every meal, including breakfast. Low-Fat & High-Protein Pumpkin Muffins have one serving of vegetables, bread, egg, milk and fruit in a single serving! Love it when you don’t feel guilt in the morning!
I’ve made this recipe for over 40 years. I can sneak this recipe past every generation, from grandchildren, parents and grandparents, and no one questions the lack of sugar and the inclusion of a vegetable while eating these filling muffins.
Low-Fat & High-Protein Pumpkin Muffins
Tools You’ll Need:
- Wooden Spoon
- Large Mixing Bowl
- Measuring Cups and Spoons
- Muffin Tin or 9X13 Baking Dish-I prefer the baking dish
- Bowl to Soak Raisins in
- Cooking Spray
Low-Fat & High-Protein Pumpkin Muffins Ingredients:
Wisk Together:
- 1 1/3 C non-fat dry milk
- ¼ C Stevia or 1/4 C sugar
- 3 T brown sugar
Wisk and Add:
- 4 eggs
Sift In:
- ¼ C flour
- 1 T baking soda
- 1 T + 1 t cinnamon
Fold In:
- 1 can pumpkin
- 1 T vanilla
- ½ C raisins (plumped in hot water)
- Pour in sprayed muffin tin or 9X13 pan.
- Bake @ 350˚ for 15-20 min or 25-30 min for pan.
Low-Fat & High-Protein Pumpkin Muffin Cooking Notes:
• ANYTIME you ever use raisins, you have to soak them in hot water. This makes for prettier and plumper raisins. No one likes to eat hard raisins. Ever. This only takes a couple minutes, but is an important step. Be sure to drain the raisins after soaking.
• I won’t judge you if you substitute sugar for the Stevia. That comes out to 1 tablespoon of sugar per serving. It’s up to you.
• I don’t usually make muffins. They will dry out faster and if you use muffin paper liners, they will stick badly to the muffin if you don’t spray them liberally with cooking spray. I usually make this recipe in either a 9X13 glass baking dish or double the recipe and bake it in a vintage 16X11 pan.
Be Blessed!