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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pumpkin-Walnut Snack Muffins

Source: dLife

Hearty pumpkin muffins sprinkled with chopped walnuts.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	70.6

Total Carbs	18.9 g

Dietary Fiber	1.9 g

Sugars	9.3 g

Total Fat	2.1 g

Saturated Fat	0.3 g

Unsaturated Fat	0.6 g

Potassium	132.7 mg

Protein	3.1 g

Sodium	169.9 mg

Dietary Exchanges 2.1 Fat, 0.1 Milk, 0.6 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 350 degrees F. Spray the cups of a standard nonstick muffin pan with cooking 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 and 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 to the yogurt blend. Whisk to blend.
Add the reserved flour mixture, stirring, until no flour is visible. Spoon the batter into the prepared cups until each cup is about two-thirds full. Sprinkle on the 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 a rack. Serve warm or cooled.