This Skinny Pumpkin Bread or Muffins has the most perfect blend of spice and pumpkin! A fall must have! Servings: 12 slices or 12 muffins GREEN: 2 Smartpoints per serving if made with light butter or unsweetened applesauce BLUE: 2 Smartpoints pre serving if made with light butter or 1 SmartPoints if using unsweetened applesauce PURPLE: 2 ... Read More about Skinny Pumpkin Bread or Muffins
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Spray a 9x5 bread pan with nonstick cooking spray or 12 cup muffin tin. Set aside.
- In a large mixing bowl, whisk the self rising flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mix together until combined.
- In a separate bowl combine, whisk the egg, granulated white sugar substitute, brown sugar substitute, vanilla extract and pumpkin. Mix until combined.
- Gradually add wet ingredients into the dry ingredients as you stir. Before the two are completely incorporated add in melted butter or unsweetened applesauce. Stir just until barely combined.
- DO NOT OVER MIX. (The number one tip is to not over mix or it will ruin the texture)Pour into prepared loaf pan or 12 cup muffin tin.
- Bake for 40-45 minutes if making loaf or 15-18 minutes if making muffins or until an inserted knife or toothpick comes out clean.
- Remove from oven. Cool for 5 minutes before removing from pan or muffin tin.
- Store bread or muffins in an airtight container at room temperature or in the refrigerator for 5-7 days or the freezer for up to a month.
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