Categories: Desert
Ingredients
- Muffins:
- 1 cup Fiber One Original bran cereal
- 1 1/2 cups whole-wheat flour
- 1/2 cup Splenda No Calorie Sweetener (granulated)
- 1/4 cup brown sugar (not packed)
- 1 tbsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- One 15-oz. can pure pumpkin
- 1 cup club soda
- 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 1/4 cup sugar-free pancake syrup
- 1 tsp. vanilla extract
- 1/4 cup raisins, chopped
- Icing
- 1/4 cup Cool Whip Free, thawed
- 3 tbsp. fat-free cream cheese, room temperature
- 1 tbsp. Splenda No Calorie Sweetener (granulated)
Directions
-
Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Set aside.
-
Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large bowl. Add flour, Splenda, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well and set aside.
-
In another bowl, combine pumpkin, soda, egg substitute, syrup, and vanilla extract. Mix thoroughly. Add mixture to the large bowl and stir until blended to form the batter.
-
Slowly sprinkle and stir chopped raisins into the batter. Evenly distribute batter among the 10 prepared cups of your muffin pan. (Batter may be piled high… This is OK!)
-
Bake in the oven until muffins are golden brown and a toothpick inserted into the center of one comes out mostly clean, about 30 minutes. Set aside to cool.
-
Meanwhile, combine all icing ingredients in a small microwave-safe bowl. Mix until smooth and blended. (Refrigerate icing if you don’t plan to serve muffins right away.)
-
Remove cooled muffins from the pan. Just before serving, warm icing in the microwave for a few seconds and drizzle it onto the muffins (or simply spread it on evenly). Enjoy!
-
MAKES 10 SERVINGS
-
Serving Size: 1 iced muffin
- Calories: 137
-
at: 0.75g
- Sodium: 260mg
- Carbs: 32g
-
iber: 6.75g
- Sugars: 9g
-
otein: 5.5g