Kim's Virtuous Mini Pumpkin Muffins Recipe

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Most Helpful Positive Review

Sep 29, 2009

This is a great healthy muffin recipe. I made a couple of changes... Nothing major. I just used whole wheat flour, and Splenda instead of sugar. With the Splenda change, I calculated it, and each mini-muffin is about 35 calories. Amazing, right? I also used a different blend of spices (1 Tbsp Cinnamon, 1 tsp Nutmeg, 1/2 tsp Cloves, no allspice or ginger), just because that's how I like it. Aside from being healthy, they taste great too. I probably should have halved the recipe because I might try to eat all 48 muffins in one sitting.

—Dani

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Most Helpful Critical Review

Apr 16, 2010

while it looks and sounds delicious, i would hardly call a recipe with only white flour "virtuous". try half wheat flour, or a whole wheat pastry flour (ghram flour) for a healthier result. If you like lover sugar, try a half sugar half sweetener brand, otherwise you can cut the sugar to 1 c or even 3/4 cup and retain the sweetness. maybe you could even taste the pumpkin then.

—Missy

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13 Ratings

Nov 09, 2009

These are delicious muffins! They are also very addictive. I followed the recipe exactly and wouldn't change a thing! They are going to be my contribution to Thanksgiving dinner with the family this year. I plan on topping some of them with vanilla icing and sprinkling them with chopped walnuts. This is a great recipe that will sure to be a hit with the entire family! Thank you so much for sharing it. Excellent recipe!

—luv2cook

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Dec 07, 2010

I cut this recipe in half. I used whole wheat white flour, buttermilk, my own organic pumpkin mash and quadrupled the spices. At the last minute, I threw in half a bag of butterscotch chips that I needed to use. These turned out really well, though I wish there'd been more of a pumpkin flavor. If I make these again, I'll use all pumpkin and eliminate the applesauce. I'm glad I added more spice, they'd have been bland if I hadn't. NOTE: To help with a more fluffy muffin and to eliminate the "rubbery" texture, wisk together your dry ingredients together and the wet ingredients together and gently fold the wet into the dry taking care not to overmix. The more you mix, the more tough your muffin will be.

—Sarah Jo

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Jan 25, 2010

The texture of these was odd, kind of rubbery. Definitely will not make these again.

—BAGGER

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Sep 28, 2009

These are excellent! I'm making my second batch. Stay very moist, flavor even gets better the next day. Added mini-chocolate chips to some of them for my kids!

—BevBeaumont

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Jul 05, 2010

I thought this was a wonderful recipe! I was trying to be extra healthy, so I decreased the sugar to just under a cup and used 2 cups whole wheat flour and 1 cup all-purpose flour. I also adjusted the spices to fit my taste and lowered the salt to 1/2 tsp. The consistency is PERFECT and the bake time is right on (be sure you are baking them in mini-muffin tins). Thanks for a GREAT recipe. This one is going in my binder. :)

—Ami

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Nov 04, 2009

Great taste and amazing moist fluffy texture for a low-fat recipe, but cut the salt way down! I reduced the salt to 1 Tsp and used low-fat buttermilk in place of regular milk. I will make these again, but with only 3/4 tsp salt and the more traditional pumpkin-pie ratio of spices. Mine also took longer to bake than the recipe states.

—MSALLEYCAT

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Nutrition

Calories
57 kcal
3%

Carbohydrates
12.6 g
4%

Cholesterol
< 1 mg
< 1%

Fat
0.2 g
< 1%

Fiber
0.5 g
2%

Protein
1.4 g
3%

Sodium
142 mg
6%

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

Nutritional Information

Kim's Virtuous Mini Pumpkin Muffins

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 57
Calories from Fat: 2

% Daily Value *
Total Fat 0.2g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol < 1mg < 1 %
Sodium 142mg 6 %
Potassium 41mg 1 %
Total Carbohydrates 12.6g 4 %
Dietary Fiber 0.5g 2 %
Protein 1.4g 3 %
** Sugars 6.1g
Vitamin A 28 %
Vitamin C < 1 %
Calcium 4 %
Iron 5 %
Thiamin 7 %
Niacin 6 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.