keeping fermentaion outside

I've got 3 beers going right now. All of them are All-grain....

1st is a pale malt and white wheat, 1.040 grav, with safbrew-wb04

2nd is a munich, 2 row, 60L, and caraaroma, 1.060 grav, with whitelabs german bock lager

3rd is a hoegaarden clone, with pale malt base and whitelabs belgian.

I'm about to start a 4th that is a whitelabs california lager

RIght now tis been cool to cold... ranging between 28f to 68f at extremes. but typically it has been 45f to 60f. today is 43f-53f
I've just been keeping the carboys outside in my garage. Is it okay to fluctuate temps like this? any issues when the temp dips extremely low during the early mornings?

I wouldn't want temp fluctuations like that. I am not a lager brewer but I would definitely be leary of off flavors with those lager strains at higher temps. To get to the meat of the subject I would look up info on your yeast strains to know what to specifically expect at various temps.

Lower temps on the ale yeasts would probably cause sluggishness.

firstly, of course I did do a starter for all of them.

I'm just wondering if the fluctuations dipping into near or at freezing would impact flavor?

Right now it is 49f....and they are bubbling nicely

It might slow the fermentation times down quite a bit for the ale strains. The lager strains I believe will be okay at lower temps. Here is a good link to a thread discussing lower fermentation temps https://www.homebrewtalk.com/f13/how-harmful-low-ferment-temps-89947/