My life is surrounded by college students. As some of you of may know, my husband is a resident director for a university, requiring us to live on campus. . . in a dorm… 600+ students to be exact. Some may say that it sounds miserable, while I must say that I wouldn’t change it for the world.
The way to college student’s heart is through their stomach. With living on a college campus comes the bottomless pit college students. My love for baking comes hand in hand with this one. I tend to spoil our students with my kitchen late at night with baking. Ironically I must say that most of these recipes aren’t as healthy as I would like them to be. But I guess college boys aren’t really looking for fat-free cookies.
One of my signature recipes is a pumpkin spice muffin recipe. This recipe became a hit last year when I started baking in the dorms and opening up my door for those who walked by. It’s has become a recipe that students request on a near by weekly basis. I now have just learned to keep a stash of pumpkin puree and extra baked pumpkin spice muffins in the kitchen at all times… to also bake my protein powder pumpkin muffins. While this recipe first started out with sticked of butter and cups of sugar, I have finally found the perfect pumpkin spice muffin recipe without any butter or sugar… just don’t tell the college students 
Low Fat Pumpkin Spice Muffins
Ingredients:
3/4 Cup Whole Wheat Flour
1/4 Cup Rolled Oat
1/4 Cup Splenda Brown Sugar
1/2 Cup Pumpkin Puree
1/2 Cup Unsweetened Almond Milk
2 Tbsp Unsweetened Applesauce
2 Egg Whites
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Cinnamon
1/2 Tsp All Spice
1/8 Tsp Salt
Pumpkin Spice Muffin Topping Ingredients:
1 1/2 Tbsp Rolled Oats
2 Tsp Splenda Brown Sugar
1/4 Tsp Cinnamon
Directions:
1.) Pre-Heat Oven to 375 and spray muffin tin with non-stick cooking spray
2.) Blend wet ingredients till smooth (pumpkin puree, almond milk, applesauce, egg whites)
3.) Slowly mix in dry ingredients thoroughly (flour, oats, brown sugar, baking powder, baking soda, cinnamon, all spice, salt)
4.) Mix Topping mixture together (rolled oats, brown sugar, cinnamon) into small bowl and sprinkle evenly on top of muffins
5.) Place 1/4 cup pumpkin spice muffin mix into each molding and top with streusel mixture
6.) Bake in oven for 20 minutes
Nutrition Facts
Serving Size Per Recipe: 9 Muffins
Calories: 100
Carbohydrates: 19g
Fats: 4g
Protein: 2g
Weight Watchers Points Plus: 3 Points
Enjoy a little taste of fall without any guilt!
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OK, both of these are keepers – YUM!!!!!!!!!!!!!!!!!!!! Will be doing a link love post on recipes soon & these will be there!
When you say “large” muffins, do you mean a standard muffin size (as opposed to mini-muffins) or the very large muffins you see in convenience stores and bakeries?
Thanks.
The standard muffins. They come out regular size. I’m not too sure why I put large.
I love anything pumpkin! A little canned pumpkin is also good stirred into my morning oatmeal! Delicious. I found your blog through a link over at Jody’s Fit at 53.
I am the same way. My love for pumpkin increases even more so during the fall season. Pumpkin Pie Oatmeal… sounds delicious
Thanks for stopping by!
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