Addictive Pumpkin Muffins

Addictive Pumpkin Muffins

322
MIDNITEJASMINE 1

"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

1 h servings 207 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

322
  1. 393 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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 ...

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 g...

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, ...

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...

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 rep...

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 al...

These are sooooo yummy, but I made some modifications - personal preference. I use whole wheat flour and cut way back on the sugar. I also use egg substitute. Fantastic!

Wonderful!! I used less sugar per other reviews (about 3/4 cup rather than 1 1/3 cups for 1/3 the recipe), otherwise followed the recipe exactly. I don't understand any of the negative reviews!