I want Pumpkin muffins or bread!!

TeaBea wrote: »

A really easy one:

1 pkg carrot cake mix
1 (15 0z) can of pumpkin
1/2 cup water
2 egg whites
1/2 teaspoon cinnamon

Beat together about 2 minutes. This makes 24 cupcakes.

The egg whites (and water) make it a bit lighter than the recipe with spice cake and just a can of pumpkin recipe. Tha recipe is a little bit like a sponge.

Don't even have to use egg whites. Just cake box mix (you can use ANY mix), the can of pumpkin, bit of water.

I made 12 with carrot cake mix two weeks ago and they turned out 175 calories per muffin. They're delicious, and surprisingly filling.

Or you can try and find the Fiber One pumpkin bars.

I'm going to be making this one- but in muffin form as my quick breads never seem to cook all the way through!
http://www.popsugar.com/fitness/Oatmeal-Pumpkin-Spice-Bread-Recipe-22071355

WHOLE WHEAT PUMPKIN OATMEAL MUFFINS

Makes 8 jumbo muffins

• 1 cup reduced fat buttermilk
• 1/2 heaping cup soaked rolled oats (not quick oats)
• 1 large egg, at room temperature
• 3/4 level cup dark brown sugar
• 1/2 cup unsalted butter or coconut oil, melted and cooled slightly
• 15 oz. can pumpkin puree
• 1-1/4 cup whole wheat pastry flour
• 1/4 teaspoon kosher salt
• 1-1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 scoops vanilla whey+casein blend protein powder
• 1/2 teaspoon nutmeg, freshly ground
• 1-1/2 teaspoon cinnamon, freshly ground

Combine buttermilk and oats in a large bowl and let soak for half hour. After a half hour, begin to preheat the oven to 375 F. Next, grease the entire surface of muffin tin with melted butter or a neutral oil.

In a separate bowl, sift remaining ingredients: flour, salt, baking powder, baking soda, protein powder, and spices.

Crack the egg into the oat and milk mixture; add brown sugar and whisk vigorously to combine. Stir in the melted butter or coconut oil. Fold in the pumpkin puree.

Gently fold the dry ingredients into the wet ingredients, taking care not to over mix. Just before scooping into the muffin tins, the batter should appear to be only 85% mixed, with some dry lumps in there. The reason for this is to avoid excess gluten build-up and give you a more tender muffin.

Scoop the batter 3/4 of the way into the muffin tins. Bake until light brown and tops spring back when gently touched - About 22-24 minutes for jumbo muffins.

Remove from oven and let them cool in the muffin tin. When cool, run a sharp knife around the edges, turn upside down, and pop muffins out.

These are approx. 350 calories each for a "jumbo" muffin - 15 g pro/15 g fat/37 g carb