Decadent Pumpkin Muffins

SUBMITTED BY: JRS22302

"I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavor!"

PREP TIME	25 Min
COOK TIME	18 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 24 muffins

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INGREDIENTS

3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 cups canned pumpkin puree
1 1/2 cups white sugar
1/2 cup light brown sugar
1/2 cup applesauce
1 cup fat free vanilla yogurt
4 egg whites
1 egg
2/3 cup water
1 cup raisins

READ REVIEWS (28)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

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REVIEWS

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Reviewed on Nov. 7, 2005 by theobromine goddess

PLEASE MAKE!!! These are awesome! I made a few adjustments to the recipe though. I use half wheat flour, 1/2 cup less sugar and added chocolate chips. I also used 4 whole eggs(instead of whites) and omitted the water and allspice. Believe me, these turned out really well and several eaters told me they were the "best muffins they'd ever had" wow! I bet a few walnuts would be great too.

12 users found this review helpful

Reviewed on Oct. 9, 2006 by Molly

The recipe has great flavor, but I didn't follow it by the book. I actually used some of theobromine goddess' suggestions from above in the hopes of avoiding the "rubbery" texture everyone seems to be getting. Rather than using 3 egg whites and 1 whole egg, I used 4 whole eggs. I also eliminated the water from the recipe entirely. Also, instead of raisins, I used dried cherries, cut in half. The muffins came out GREAT. I love that they don't need butter or oil. They're SO MOIST and have that wonderful pumpkin spice flavor. I antisipate making them again and again... they'll be great for the holiday baking season!

7 users found this review helpful

Reviewed on Jan. 22, 2007 by MaeOutWest

These were spectacular! I made some changes based on previous suggestions and loved the result. Here's what I did: substituted 1 cup of the flour with 1 cup of rolled oats; substituted 1/2 cup of the white sugar with Splenda; used 1-1/2 cups plain low fat yogurt as a substitute for applesauce and vanilla yogurt; added 1 tsp vanilla; used 3 whole eggs, and threw in a 1/2 cup of water because the batter was so thick. Baked the muffins in the giant muffin tins -- result was 12 perfectly baked muffins in 20 minutes. They were wonderful out of the oven but the next day were better -- the flavor settled in and the muffins became dense. Now it's day 3 and they're even better, especially with apricot jam. THANK YOU TO EVERYONE!!

6 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 175

Total Fat: 0.6g
Cholesterol: 9mg
Sodium: 330mg
Total Carbs: 39.8g
Dietary Fiber: 1.9g
Protein: 3.7g

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