Healthy Pumpkin Muffins

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Total Time
28mins
Prep 10 mins
Cook 18 mins

Adapted from a recipe on a can of pumpkin. They are low in fat, so don't use paper liners--they stick!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Spray 12-cup muffin pan with cooking spray.
  3. Stir together flours, sugar, spices, baking powder and soda.
  4. In a separate bowl stir together milk, egg white, oil, and pumpkin.
  5. Add wet ingredients to dry and stir just until mixed.
  6. Pour into muffin cups.
  7. Stir together topping ingredients and sprinkle over muffins.
  8. Bake 15-18 minutes.
Most Helpful

3 5

These turned out pretty good, but a little bland. The texture was great, though--however, I did make a couple modifications: 4T sugar became 2T sugar and 1T molasses 1 tsp cinnamon, etc. became 1T pumpkin pie spice + 1T cinnamon + 1 tsp nutmeg I used 2c whole-wheat pastry flour I added 2T nonfat plain yogurt (I think this really helped the texture). However, I think it was missing some salt. It also could have done with some more sugar/spices. But overall, not a bad recipe. I plan to experiment more in the future.

3 5

They came out very rubbery and tasted very "low-fat." A good hearty snack though, but not what I am looking for in a muffin. I did use all whole wheat flour as it is what I had, but I am wondering if that made the difference.