Spice muffins (chcocolate, pumpkin, carrot, etc.)

[kskttn]

These are great. Even my children love them. But I have no idea how many points they have.

Pumpkin Muffins (yield 36)

(Preheat oven to 350 and spray muffin pan with PAM and put aside.)

3 1/2 cups self rising flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons pumpkin pie spice
2 cups sugar
1 cup canola oil
6 egg whites
1/2 cup water
2 cups mashed pumpkin or 1 15oz can Libby's pumpkin

Fill muffin cups little less than 2/3 full. Bake 12 to 15 minutes or until toothpick inserted comes out clean. Remove from pan and cool on wire rack. (These do not brown dark.)

[SueC]

kskttn -

Here you go . . .


* Exported from MasterCook *

Pumpkin Muffins - 3 Points

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups self-rising flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons pumpkin pie spice
2 cups sugar
1 cup canola oil
6 large egg white
1/2 cup water
2 cups mashed pumpkin -- *see Note


Preheat oven to 350 and spray muffin pan with PAM and put aside.

Fill muffin cups little less than 2/3 full. Bake 12 to 15 minutes or until toothpick inserted comes out clean. Remove from pan and cool on wire rack. (These do not brown dark.)
* or 1 15oz can Libby's pumpkin
NI: Calories 148; Fat 6; Fiber 1 (computed by MasterCook) - 2 cups mashed pumpkin. Calorie count changes to 147 if canned pumpkin is used.
Posted by kskttn on 3 Fat Chicks 09-13-1999. MC Formated by SueC 09-14-99.

Description:
"These are great. Even my children love them."

[SueC]

kskttn -

Here is another Pumpkin muffin recipe that was previously posted on 3 Fat Chicks that I thought you might want to have:


* Exported from MasterCook *

Pumpkin Muffins - 1 Point

Recipe By :Unknown
Serving Size : 12 Preparation Time :0:00
Categories : Bread (Non Machine Recipes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
2/3 cup nonfat dry milk
6 tablespoons flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
8 packets sugar substitute
2 tablespoons raisins
1/2 cup grated carrots -- 1/2 to 1 cup

1. Mix pumpkin, eggs, and vanilla.

2. Add dry milk, flour, pumpkin pie spice, cinnamon, baking powder and sweetner.

3. Add raisins and carrots.

4. Pour into muffin tin or cupcake liners.

5. Bake at 350 degrees F for 20-25 minutes.

Calories: 69.8
Fat grams: 1.1
Fiber grams: 1.0

W/W Points: 1

[kskttn]

Sue,
Thanks so much for the point info and the recipe! I had been toying with the idea of adding oatmeal to my recipe to bring up the fiber content, but this one sounds good.
Shara

[SueC]

You're welcome - glad I could help!

Sue

[Sapphire]

I hit the jackpot this evening! Look at all these yummy recipes. These all sounds so good.

Sapphire, in Ohio

[Tara]

SueC - what happens if I take out the 8 packets of sugar substitute on your 1pt pumpkin muffin recipe? I do NOT eat nutrasweet etc. Can you let me know? I would love to make these muffins without it.

Thanks! Tara (tarlette@aol.com)

[SueC]

Tara -

The sweetner is the only thing that makes the muffins sweet (other than the carrots). I imagine you could play with the recipe and replace the sweetner with another form of sweetening (maybe honey). Keep in mind though, any change in sweetner may affect calories and therefore the point count.

Does this help?

Sue

[Tara]

SueC - that does help! Thanks!! I think I will leave it out and see how they are. They might not be so bad. Thanks! Tara http://www.3fatchicks.com/ubb/smile.gif

[kskttn]

Cinnamon Sugared Pumpkin Pecan Muffins
(yields 12)

1/2 cup granulated sugar, divided
2 1/2 to 3 teaspoons ground cinnamon, divided
1 cup 100% bran cereal
1 cup fat free (skim) milk or fat free
buttermilk
1 cup all purpose baking flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin
1 egg, beaten
1 tablespoon vanilla extract
1 pkg. (2 ounces) pecan chips

Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside.

Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, remaining sugar and cinnamon, baking powder, baking soda, and salt in a large bowl; Mix well.

Whisk pumpkin, egg and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping.

Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temp.

Personal notes:
I used self rising flour and omitted the salt, etc. I also found that 2 tablespoons of reserved sugar and cinnamon was more than I wanted on top of the muffins, so I cup it back to 1 tablespoon and put the rest in the batter. An ice cream scoop works well for evening out muffins and these are a generous sized when they rise up.

Don't stir muffin batter too much -- overmixing will make the muffins tough.
There should be lumps in the batter; these will disappear during baking.

NUTRITIONAL INFO: (per 1 muffin)
Dietary Exchange: 1 1/2 starch, 1 fat

calories: 141
from fat: 25%
Total fat: 4 g
Sat fat: <1 g
Protein: 4 g
Carbohydrates: 24 g
cholesterol: 18 mg
sodium: 335 mg
fiber: 3 g

[midlife]

3 points per muffin, using the given calories/fat/fiber information.

To be more precise: I calculate 2.55 points, which I would round to 3 points.

[Kari_P]

* Exported from MasterCook *

Carrot-Raisin Muffins - 4 Points

Recipe By :JoAnna M. Lund with Barbara Alpert
Serving Size : 8 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1 package Jello-O sugar-free instant vanilla pudding
mix -- (4 serving size)
1/4 cup Sprinkle Sweet or Sugar Twin
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin-pie spice
1 cup grated carrots
1/2 cup raisins
1/2 cup unsweetened applesauce
2 tablespoons vegetable oil -- plus
2 teaspoons vegetable oil
1 teaspoon vanilla extract
2 eggs or equivalent in egg substitute
1/2 cup skim milk

"These wonderful muffins were conceived when a subscriber asked me to make over her husband's favorite breakfast treat, I shared my Healthy Exchanges version in the newsletter. Then a few months later, I received a letter from another subscriber telling me her granddaughter had stirred up a batch and entered them in the county fair--and won a blue ribbon!"

1. Preheat oven to 350 degrees F. In a large bowl, combine flour, dry pudding mix, Sprinkle Sweet, baking powder, baking soda and pumpkin-pie spice. Add carrots and raisins. Mix well. In a small bowl, combine applesauce, vegetable oil, vanilla extract, eggs, and skim milk. Add to flour mixture. Mix just until combined. Spray muffin tins with butter-flavored cooking spray or line with muffin liners. Fill 8 muffin wells. Bake 20 to 22 minutes or until muffins test done. Cool in pan 5 minutes. Remove from pan and continue cooling on wire racks. Serves 8. Freezes well.

Hint: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.

Serving size (1 muffin)
According to the cookbook:
Per serving: 210 Cal, 6g Fat, 5g Pro, 34g Carb, 304mg Sod, 2g Fib
Healthy Exchanges: 1 Bread,1 Fat, 2/3 Fruit, 1/4 Protein (Limited), 15 Opt. Cal.
Diabetic: 1 Starch, 1 Fruit, 1 Fat
Weight Watcher Points: 4

Source:
"HELP: Healthy Exchanges® Lifetime Plan, page 283"
Copyright:
"Healthy Exchanges, Inc. 1996; ISBN 0-399-14164-2"
Yield:
"8 muffins"

- - - - - - - - - - - - - - - - - - -

NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 7/2/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.

[LisaYen]

I'm hoping that someone who remembers the old WW selection plan may remember the pumpkin muffin recipe? I know it had pumpkin, an egg, shredded carrots and sweet n low in it. The serving size was 6 muffins. Does anyone have this old recipe? I used to love these and I would like to try them with Splenda instead of sweet n low. Thanks in advance.
Lisa

[AnnieRu2]

I think I've got what you're looking for. It is quite an old recipe at least 10 to 15 years. My mom and sister gave me the recipe when they were members years ago. Hope this is the one you are looking for. Since it is an old program when you calculated by exchanges, I don't have any information for the points. Maybe someone reading this can run it through MasterCook or a program like that.

WW Pumpkin Muffins
Makes 1 dozen

Mix together and set aside: 1 cup canned pumpkin
2 eggs
1 tsp vanilla

Mix dry ingredients together: 6 TBS flour
1 tsp baking soda
2 tsp pumpkin pie spice
1 tsp cinnamon
2/3 cp dry non-fat powdered milk
5 packages sweet & low (try substituting splenda)

Mix dry and most together.
Add 1 cup grated carrot
4 TBS raisins

Spray muffin tin or use liners (spray liners as well)

Bake 350 degrees for 20 minutes.

Hope this is what you remember! I also remember one that used pineapple, but can't seem to locate it. I remember them being kind of small and condensed.

[AnnieRu2]

Oops. That should be mix dry and moist together not "most."

[LisaYen]

Thank you so much. This is the recipe I was looking for.

[Mimi4fun]

Any idea what the points would be? They sound good!

[amcap74]

I got this recipe from an old WW leader. I've made it, but the recipe made more muffins than it said. Unfortunately, the instructions are not very good. Also, the recipe says each muffin is 2 points each, but I specifically remember her saying they were 1 point each because she brought them to class. So, I've tried to calculate myself from the ingredients and wondered if someone has Mastercook or e-Tools and could double check it for me.

Recipe: Chocolate Pumpkin Muffins

1 box Devil's Food cake mix

1 -15 oz. can pumpkin

1/2 c. water

Mix together and bake according to box directions. I would suggest using a muffin pan, not cupcake holder, as they stuck to mine. Spray with cooking spray, even if your pan is non-stick.

You can use Spice cake mix for Pumpkin Spice muffins.

Makes 24 muffins at 2 points each.
__________________________________________________ __

Now notice, it doesn't say mini muffins...but that's what she brought. So, I tried with spice cake mix. I came out with 30 mini muffins.

Here is what I came up with based on the nutrition info. Tell me if I did this right.

The nutrition info off the cake mix is:

30 calories/serving for 12 servings = 360 calories
4 g fat/serving x 12 svgs = 48g fat
No fiber

The nutrition info off the pumpkin is:

40 calories/serving x 3.5 servings = 140 calories
.5g fat x 3.5 svgs = 1.75g fat rounded to 2 g fat
5g fiber x 3.5 svgs = 17.5g fiber rounded to 18 g fiber

500 total calories divided by 30 mini muffins = 17 calories
50g fat divided by 30 muffins = 2g fat
18g fiber divided by 30 muffins = .6g fiber

So, because the amount of fiber in each muffin was less than 1 gram, I decided on 2 muffins/serving.

2 muffins = 1.2g fiber, 34 calories and 4g fat = 1 point

Is that possible? 2 mini muffins are only 1 point? They are really good. Just make sure to bake about 25 minutes or you will have gooey middle. The first 24 I baked for 20 minutes were gooey. The remaining 6 for 25 minutes were just right. The recipe says to read box for directions, but there weren't any directions for mini muffin pan. Now I am thinking recipe might have meant for a regular size muffin. 2 points for a regular size muffin would be great too.

These taste perfect for the season. Get you into that autumn mood.

Again, if anyone can run this through an electric calculator, I would appreciate it.

[BJ3]

Lisa, I noticed this was an old post, but if you are still out there and love pumpkin, do you have that old, old weight watcher's receipe for pumpkin custard? I seem to remember you put in 1 small can of pumpkin (not pie filling), 1 small can of crushed pineapple, sweeten to taste with Splenda, a little non fat dry milk and a few T. of flour, pumpkin pie spice and bake for about 30 min. at 350. I can't find the receipe, so you would have to figure the points & kind of experiment with the non fat dry milk and flour. I think it was about 1/2 c milk & 2-3 T. of flour. My teenaged boys even liked it!

[2big4mybritches]

Just a thought, but you could try a pumpkin cake mix and a can of diet gingerale and make them like pop cake for 1-2 points! You could even throw a few raisins on top if you want!

[CanadianTracie]

4 eggs
2c Sugar substitute
1-14oz can pumpkin
1.5c unsweetened applesauce
3c W.W. flour
2tsp baking soda
2tsp baking powder
cinnamon or nutmeg
salt

BEat eggs, sugar substitute, umpkin & applesauce until smooth. Combine flour, baking soda, baking powder, salt, & cinnamon. Add to pumpkin mixture.

Grease or paper line muffin tins. Bake @ 375 for 16-20minutes. Can freeze.

YIELD - 12 Jumbo muffins @ 2pts

[lessasue]

Hmmmm -- I got only 10.5 points for the whole recipe! That would be only 1 point for a regular sized muffin! That's what I remember from the "old days", too.

Another good 1 point dessert recipe is one box of angel food cake mix combined with one large (20 ol?) can of crushed pineapple, undrained, and baked in a 13 x 9 pan. Makes 16 1 point servings, and is very good and dense.

Sue

[Vickie Miles]

Many yrs ago, I got a recipe from my WW leader for pumpkin/carrot muffins--they were delicious and unbelievably "cheap" as far as point count went. Anybody out there remember/have a recipe like that? Also, I have lots of old recipes (WW and others) that I would love to have an updated nutritional count/value on--is MasterCook software capable of doing that?
Thanks so much!

[Indiacatz]

Here is one I found..... hope it is the one you wanted... India



WEIGHT WATCHER'S PUMPKIN MUFFIN

1 c. strained pumpkin
2 eggs
1 tsp. cinnamon
1 tsp. soda
2/3 c. dry nonfat milk
2 tsp. pumpkin pie spice
1/2 c. flour
1/4 c. sugar Twin
1/2 c. grated carrot
4 tbsp. raisins

Mix together all ingredients. Pour into 6 count muffin tin. Bake at 350 degrees for 15 minutes or until brown. Serves 2 and counts for 1 protein, 1 bread, 1 fruit, 1 milk and 1 1/2 vegetable.



email this recipe to:

[KO]

do you mean canned pumpkin or fresh
can I use WW flour
and can i Sub Splenda for sugartwin?
Thanks :) Kierie

[snapplegirl69]

Carrot Cake Muffins


1 Box Angel Food Cake Mix
2 teaspoons Cinnamon
1 (1 oz.) Package Jello Sugar Free Instant Butterscotch Pudding Mix
1 Cup Shredded Carrots
1 (15 oz.) Can Crushed Pineapple in juice, undrained
15 oz. Pure Pumpkin
1/2 Cup Raisins

Preheat oven to 350 degrees. Mix first 6 ingredients together.
Fold in raisins if using. Pour 1/2 Cup mixture into 14 wells of muffin pans spayed with nonstick cooking spray. Make sure you fill any unused wells with water. Bake for 50-60 minutes or until toothpick inserted in the middle comes out clean. Cool completely on a wire rack.

Serves: 14
Per Serving: 164 Calories; trace Fat (1.2% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 310mg Sodium. Exchanges: 0 Grain (Starch); 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. WWP: 3