Sometimes assuming can really pay off and other times well, not so much. Remember those Banana Cranberry Spice Muffins we made a while back? Well, I was thinking and assuming I could change it up a bit by exchanging the bananas and cranberries with pumpkin. Pumpkin happens to be another thing I love and the last time I had a real pumpkin muffin (back in September) was at Panera Bread Company. And I still haven’t been able to get the thoughts of yummy pumpkin muffins out of my head. Anyone want to take a guess how many calories are in a Pumpkin Muffin at PB Company? Try 530 calories and 20 fat grams – Ouch! Up against these yummy pumpkin muffins at 155 calories – This is a no brainer!

So I picked up this dandy can of pumpkin and popped the top yesterday afternoon and couldn’t wait to give it a try.

I followed the Banana Cranberry Spice Muffin recipe but added 1 cup of pumpkin in exchange for the banana and cranberries.

This little muffin is just what the Dr. ordered! I finished him with my coffee this morning and I’m so happy that I’ve found a nice little healthy way to have the things I enjoy. It pays to assume sometimes.

Pumpkin Spice Muffins – Serves 12


1 cup Fiber One original bran cereal

1 egg

¾ cup fat free (skim) milk

3 tablespoons canola oil

1 cup pumpkin

1 ¼ cups all-purpose flour

½ cup sugar

3 teaspoons baking powder

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt


Heat oven to 400 degrees F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or use non-stick baking cups. Place cereal in resealable food storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In medium bowl, beat egg milk and oil with fork or wire whisk until well mixed; beat in pumpkin. Stir in cereal; let stand 5 minutes.

Stir in remaining ingredients. Divide batter evenly among 12 muffin cups.

Goodness to go

Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack. Serve warm.

High Altitude (3500 – 6500 FT): No change


1 Muffin: Calories 155 (Calories from Fat 40) Total Fat 4.5g (Saturated Fat 0g); Cholesterol 20mg; Sodium 200mg; Total Carbohydrate 32g (Dietary Fiber 3g) Protein 3g

%Daily Value: Vitamin A 4%; Vitamin C 2%; Calcium 10%; Iron 10%

Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat

Carbohydrate Choices: 2

Weight Watcher Points: 3

Note: I baked these guys for 20 minutes. They came out so nice and moist and when trying them while they are piping hot, they seem just a bit under baked. I tend to like things out of the oven a little on the early side as they continue to finish “baking” while they’re cooling. I made these yesterday and they were perfect today so I will not be baking these any longer next time around. Also, the nutritional information is carried over from the banana cranberry muffins. However I did change the calories for this recipe. This recipe will actually be a few less calories than the banana muffins. Here’s my math for anyone that may be interested. A cup of pumpkin is 80 calories and a cup of (mashed) banana is approx 200 + calories. I did not use the ½ cup of cranberries that total 190 calories. So the best I can come up with is…drum roll please – these guys are a whole 25 calories less than the banana cranberry spice muffins that yield 180 calories! YEA and I LOVE THEM! The WW points are still 3 points though. Actually the banana muffins are more like 3 ½ points each so I’m thrilled these guys are down to an even 3 points. Thank you God for pumpkin, I love it.

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