Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Ginger Cookies
Reduce the fatty ingredients in these tender cookies by using baby food and egg whites.
Home 
Recipes
Yield: 12 Muffins
Recipes
Pumpkin Walnut Snack Muffins
This Biggest Loser recipe is a healthy way to satisfy a sweet tooth.
Per Muffin: 72 Calories, 3g Protein, 11g Carbs, 2g Fat, trace cholesterol, 2g Fiber, 193mg Sodium
Yield: 12 Muffins
Ingredients
- I Can't Believe It's Not Butter Spray
- 1 1/2 cups whole-grain oat flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup fat-free artificially sweetened vanilla yogurt
- 3 large egg whites
- 1/2 cup granular sugar substitute
- 1 cup canned pumpkin
- 2 tablespoon finely chopped walnuts
Instructions
Preheat the oven to 350 degrees F. Mist the cups of a standard nonstick muffin pan with I Can't Believe It's Not Butter! spray. Set aside.
In the bowl of a food processor fitted with the metal blade, process the flour for about 1 minute until no coarse grains remain.
In a mixing bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Sift the mixture twice. Set aside.
In a large mixing bowl, combine the yogurt and egg whites. With a sturdy whisk, beat until thoroughly blended. Add the sugar substitute and the pumpkin. Whisk to blend.
Add the reserved flour mixture, stirring, until no four is visible.
Spoon the batter into prepared cups until each cup is about two-thirds full. Sprinkle on walnuts.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of one muffin comes out dry.
Cool in the pan on a rack for 10 minutes. Transfer the muffins to the rack. Serve warm or cooled.
Source: Devin Alexander from the Biggest Loser Cookbook
User rating
User Feedback
(Page 1 of 1, 4 total comments)Zaniah
Hi! I'm@Etavirginis from Twitter.
posted Feb 2nd, 2012 5:47 pmMade these for a work Breakfast potluck and meeting and they went over swimmingly! No one wanted to believe me that they were actually good for you! A bit dense (not the usual cake texture), but very moist. I wanted to make them festive, and used paper cups. BAD IDEA. The paper was sticking to the muffin!
I DOUBLED the recipe, but forgot I needed to double it a couple of times while making the batter (whoops!), which led to the following substitutions/additions:
-1 whole egg + equivalent 6 egg size with Egg Beaters.
-1 small container vanilla Chobani
-1 small container plain Chobani
- Mixed Walnuts and Pecans as topping. (Gonna try scooping them into the middle of the muffins next time.)
- Only used about 3/4 cup Splenda (when it should've been 1 cup).
Eileen
+We love them! So tasty and moist, and they were easy to make, too.
posted Apr 20th, 2011 10:51 amHolly
+My whole family loves it.
posted Dec 29th, 2009 8:02 amSuzie
+These are really yummy!
posted Oct 29th, 2008 11:57 am