Pumpkin Muffins (healthy!)

By Alissa -
(I might have posted this one already, but I couldn't find it)

2 cups Low-fat Bisquick
15-oz can of pumpkin
1/2 cup Egg Beaters
1/4 cup sugar
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/3 cup Bakers Cake Pastry Filling- Prune Plum flavor*
1 cup All Bran With Extra Fiber
1/2 cup skim milk

Add milk to All Bran. Set Aside. Mix together pumpkin, Egg Beaters, sugar, cinnamon, cloves, nutmeg, and Prune-Plum filling. Stir in bran/milk mixture. Stir in Bisquick. Spray muffin tin with non-stick spray.** Split mixture evenly between 12 muffin cups. Fill muffin cups very full. Mix together some sugar and cinnamon for topping- sprinkle evenly over tops of muffins. Bake at 350 degrees for 30 minutes.

* You could also use the Apple flavor. You can find this in the baking goods section. It comes in a jar.
** Do not use paper cups. These muffins do not have enough fat in them to separate from the paper- they will stick
*** these freeze well.

each muffin: 120 cal, 2g. fat, 8g fiber, 1 point (WW)

Comments

Anonymous said…
Yum. I'm going to add this to my list of things to bake this weekend (and I'll update the links on the side this weekend, too)...can you taste the all bran or do you just take pumpkin?
And did you bake them with prune or the apple stuff?
8:55 PM
Alissa said…
I used the prune-plum. I have to say that I love these muffins, but others might find them a little bland. The top part with the sugar and cinnamon sprinkled on top is the very best part. :) I was thinking that next time I might try adding more sugar to the main recipe. So, yeah, they do taste somewhat like bran muffins, but they're definitely not as "bran-y" as regular bran muffins. And the pumpkin keeps them really moist.
10:39 PM
Anonymous said…
This comment has been removed by a blog administrator.
1:49 PM
Anonymous said…
she's not kidding about the moist. These are SO good and SO easy. Thanks for the jar of filling, Liss! I am presently enjoying a pumpkin muffin!
8:22 PM
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