Addictive Pumpkin Muffins Recipe - Allrecipes.com
Addictive Pumpkin Muffins Recipe
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Addictive Pumpkin Muffins
These delicious muffins are a low-fat version of a pumpkin bread recipe. See more
  • READY IN 1 hr

Addictive Pumpkin Muffins

Recipe by  

"This is my lower fat version of a pumpkin bread recipe using extra pumpkin and no oil. You can also substitute artificial sweetener for half of the sugar, and some whole wheat flour for nutrition, and they still taste great. They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready."

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Ingredients Edit and Save

Original recipe makes 36 muffins Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
  3. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2006

i didn't want to rate this recipe with stars because i made a lot of changes (thus a rating technically wouldn't be accurate), but i couldn't submit a review without a rating, so i'm giving it 5 stars for versatility. i scaled the recipe down to 12 muffins, used 1 cup whole wheat and 1 cup all-purpose flour, used starfruit (carambola) pulp instead of applesauce, 1/2 cup of brown sugar, 1 1/2 cups pumpkin puree, and used ginger instead of nutmeg (didn't have any). i also added 4 tbsp of whole flax seed for a nutty texture. The muffins rose nicely, were very fluffy and not dense. They were just faintly sweet, which which i prefer (i don't have much of a sweet tooth). i used paper liners, and the only drawback was that the muffins stuck to the liners. next time i would use a non-stick spray. but overall, great recipe to start with. i've included a picture as well.

 
Most Helpful Critical Review
Dec 22, 2010

I honestly didn't go crazy for these. I love a yummy healthy snack... but these just weren't up to par as far as pumpkin bread goes.

 
Oct 20, 2007

These just came out of the oven, and they're wonderful! I made a few changes to make them even healthier: cranberries instead of raisins, 2 cups of white flour and 2 3/4 cups of an equal mix of ground flaxseed, oatmeal and whole wheat flour, and only 1 cup of sugar and 1 cup of Splenda. The muffins came out very moist and are still sweet (which is saying a lot, since I have the biggest sweet tooth ever!). I will definitely make these again!

 
Jun 23, 2006

These muffins are a staple in our household. I use whole wheat flour instead of white and chocolate chips instead of raisins. I also just do 2 1/4 t cinnamon and 2 1/4 t nutmeg (I don't do the ground cloves.) It's a great healthy snack. Thanks!

 
May 17, 2006

I cut this recipe in half. I used 1 c whole wheat flour, 1 cup all purpose flour and 1/2 cup ground flax seed. egg beaters, and 1/2 c splenda 1/2 c reg sugar.They were plenty sweet! Very moist, high fiber and filled with good stuff. I love this recipe..it was very easy to convert to a healthy recipe. I did not use paper liners. I used a nonstick muffin pan..they came out beautifully.

 
Jan 25, 2004

ADDICTIVE is right!!! My picky two-year old and I absolutely love these muffins. Very nutritious. Even better after being in the freezer. I found it was much easier to just grease the muffin pans and not use the paper cups. I spent too much time peeling the muffins from the paper.

 
Aug 12, 2006

This was my first time to make muffins w/o oil and they were amazing. I did make a few changes though. I substituted molasses for the raisins because my kids won't eat them and used an egg replacer. I also used half whole wheat flour and half unbleached and also used half sugar substitute and half sugar. Next time I will try adding shredded carrots to knock back some of the sugar without having to add a substitute. Wonderful and nutritious muffins!!!

 
Dec 18, 2006

These are excellent! I made half a batch and they were all gone by the next day, I used whole wheat instead of white flour, and half Splenda/half Splenda Brown Sugar Blend instead of sugar. I also left out the nuts for my son's who is allergic. I made mini muffins which only took about 12 minutes to bake. So tasty!! The whole famiky could not get enough!

 

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Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 42.1 g
  • 14%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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