I tried a few different toppings on my muffins. I did semi-sweet chocolate chips, toasted pecans, low-fat granola, oats, brown sugar and just plain. My favorite was the toasted pecans or the brown sugar. These are great to have around for a quick low-calorie snack when you need a little something to get you through the day. Of course the toppings I did probably alter the calorie count slightly.
"3 for 100" Mini Pumpkin Muffins
Recipe source: Verybestbaking.com
1 cup whole-wheat or all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup packed light brown sugar
1/4 cup vegetable oil
1 can (15 oz.) 100% Pure Pumpkin (not pumpkin pie filling)
2 large eggs, slightly beaten
1 1/2 cups low-fat granola cereal, crumbled
Preheat oven to 350º F. Paper-line or grease mini-muffin pans.
Combine flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full. Sprinkle each with about a 1/2 teaspoon of crumbled granola. Press granola lightly into batter.
Bake for 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags.
|Amount Per Serving (3 muffins)|
|Calories from Fat 30|
|% Daily Value|
|Total Fat 3.5g||5%|
|Saturated Fat 0.5g||3%|
|Dietary Fiber 2g||8%|