Decadent Pumpkin Muffins Recipe
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Decadent Pumpkin Muffins

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!"

Rating: This weblink has been rated 65 times with an average star rating of 4.4 Read Reviews (55)

Rate/Review | 2,578 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
25 Min
Cook Time:
18 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 24 muffins
 

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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 175 | Total Fat: 0.6g | Cholesterol: 9mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2007 by MaeOutWest 
These were spectacular! I made some changes based on previous suggestions and loved the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 8, 2008 by JanaCC 
I adjusted the recipe a bit, but was VERY happy with the results. I used 1/2 c. maple syrup... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2007 by JANmom 
I made this recipe last minute for my daughter's class, since the schools are stressing more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2005 by PICANTE 
Like the other reviewer stated, the muffins were rubbery the day I baked them. However, the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2007 by Tiffany Supporting Member (Click to learn more about Supporting Membership)
They are fantastic!! I halved the recipe did a few alterations. I used white whole wheat... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2008 by GodivaGirl 
I wish these muffins would have tasted half as good as they looked! I scaled the recipe to 12... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2007 by zibello 
Great recipe! I followed the tips of some other reviewers and used half whole wheat flour, 4... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2006 by LILSPINSTER 
I basically cut this recipe in half, using 2 whole eggs instead of whites separated, I used... MORE

 
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