Tuesday, February 26, 2013

tummy tues #1: recipe review, mini pumpkin muffins

I had a jumbo can (29 oz) of Libby's canned pumpkin that I wanted to use. My mom spotted the can and decided to tape a coupon cutout on top of it as a not-so-stealthy suggestion - she wanted to try the "3 for 100" Mini Pumpkin Muffins recipe that Libby's provided.

I made some more health substitutions including stevia for sugar and cutting out the oil for a mashed banana, and overall, they came out well! Often these lower calorie recipes are difficult to remove and eat, but I lined the mini muffin pan with aluminum mini liners and the pastry was super easy to take out. I think I'll be keeping this recipe...

"3 for 100" Mini Pumpkin Muffins, emiliewho modified

LIBBY'S PUMPKIN By: LIBBY'S PUMPKIN    4 out of 5 31 ratings 
With only 100 calories for 3 mini-muffins, these healthy and delightful mini-pumpkin muffins are topped with crunchy granola. These delicious bites are a guilt-free way to stop those mid-afternoon hunger pangs, yet nutritious and filling for a kid-friendly after-school snack! 
Prep: 10 mins
Cooking: 15 mins
Level: Easy
Cooling: 15 mins
Yields: ~4 dozen mini muffins


  • 1 cup whole-wheat or all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1-2 dashes cardamom
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup loose brown sugar
  • 3 small scoops of Stevia extract, ~1/8 teaspoon
    (amount may vary depending on your Stevia - use enough for 1 cup sugar sweetness)
  • 1 medium mashed banana
  • Dash of almond milk, ~1/4 cup
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2 large eggs, slightly beaten
  • Optional toppings/fillings, such as chopped pecans, chocolate chips, slivered almonds



PREHEAT oven to 375ยบ F. Line or grease mini-muffin pans.

COMBINE flour, spices, baking soda, baking powder and salt in small bowl. Beat sugar, eggs and oil in medium mixer bowl until blended. Add pumpkin, almond milk and banana; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full. Make batch variations according to taste (I made plain, pecan and chocolate chip pecan). Sprinkle with toppings according to taste (my plain ones are sprinkled with slivered almonds).

BAKE for 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags.



  1. Hehe, bad asian, you're supposed to take pictures first! :P

    But I actually like the asymmetry in the photo. :)

    Nom nom nom