Decadent Pumpkin Muffins Recipe - Allrecipes.com
Decadent Pumpkin Muffins Recipe
  • READY IN 55 mins

Decadent Pumpkin Muffins

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 24 muffins Change Servings
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  • PREP

    25 mins
  • COOK

    18 mins
  • READY IN

    55 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2005

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.

 
Most Helpful Critical Review
Sep 26, 2008

I wish these muffins would have tasted half as good as they looked! I scaled the recipe to 12 servings and followed using all the ingredients listed. My only change after scaling was to use 1/8 teaspoon of ground cloves instead of 1/4. The spices really overpowered this muffin to the point that no one in my family would eat them (and we all like pumpkin)!

 
Oct 09, 2006

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!

 
Jan 22, 2007

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!!

 
Mar 08, 2008

I adjusted the recipe a bit, but was VERY happy with the results. I used 1/2 c. maple syrup and 1/2 c. honey rather than the sugars and then did not add any water. I also substituted whole wheat flour for 1/2 of the white flour.

 
Nov 04, 2007

I made this recipe last minute for my daughter's class, since the schools are stressing more healthy foods than the usual cupcakes. I did make a few changes. First, I completely forgot to look at the can of pumpkin I had, and it already had spices in it (Libbys), so I ended up doubling the spices accidently. I also used regular Splenda (not the mix of sugar/Splenda) in the recipe, and had half the eggs be whole eggs, the other half egg whites. Everyone loved the muffins, they came out great, very moist and I couldn't tell I had substituted Splenda for sugar. Since the recipe called for applesauce (I used non-sweetened) and nonfat yogurt, I felt like it was such a healthy recipe!

 
Feb 28, 2005

Like the other reviewer stated, the muffins were rubbery the day I baked them. However, the next day they were great! I have several people asking for the receipe. This is just one of those receipes that is better the next day.

 
Apr 18, 2007

They are fantastic!! I halved the recipe did a few alterations. I used white whole wheat flour, splenda and splenda brown sugar and used 2 whole eggs instead of the egg and egg whites. Other than that, I followed the recipe exactly. They are totally awesome, I imagine it will be hard to keep my hands off of these. I LOVE muffins and am always looking for healthy muffins and I have found them.

 

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Nutrition

  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 334 mg
  • 13%

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

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