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    You are in: Home / Recipes / Pumpkin Muffins Recipe
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    Pumpkin Muffins

    Pumpkin Muffins. Photo by mums the word

    1/9 Photos of Pumpkin Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    PaulaG's Note:

    This is a make-over of a Weight Watchers make-over. The fat has been reduced as has the sugar. These are a moist, spice muffin that can be enjoyed for breakfast or a quick dessert.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
    3. 3
      Mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl.
    4. 4
      Combine the applesauce, pumpkin, sugar, Splenda, oil, egg substitute and water in a medium bowl; mix thoroughly.
    5. 5
      Add the applesauce mixture to flour mixture, mixing until completely incorporated.
    6. 6
      Pour the batter into muffin tin, filling about 2/3 full.
    7. 7
      Sprinkle tops of batter with walnuts.
    8. 8
      Bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean.
    9. 9
      Please note: When you bake with Splenda, the cooking time is greatly reduced.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on April 10, 2008


      This was a good recipe. I only used 1 T. oil and instead of Splenda (which I don't use) I used 1/4 c. brown sugar. I also omitted the nuts and instead sprinkled white chips on top. The only thing I wasn't crazy about was the powdered milk, I think when I make this again (and I will!) I'll use skim milk instead of the water/powdered milk mixture. I got 13 muffins that puffed up beautifully!

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    • on November 06, 2006


      Delicious! Not too sweet tasting, which is just fine with me! Nice texture. I also added a bit of ginger, since I really like ginger in pumpkin things :) I put the nuts IN the muffins instead of on top, because I didn't read the instructions properly-duh! Thanks for this keeper, Paula.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2012


      These muffins are delish! I changed the spices up a bit adding more cinnamon, less of the cloves and nutmeg as I find them strong tasting. Used 2 eggs in place of the egg substitute. As a note to others - I used paper liners rather than grease the pan as directed and that was a mistake as the muffins stuck to the paper. An excellent recipe that I will certainly make many more times. Thanks Paula!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Pumpkin Muffins

    Serving Size: 1 (84 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 161.7
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 0.5 g
    Cholesterol 0.6 mg
    Sodium 477.5 mg
    Total Carbohydrate 25.7 g
    Dietary Fiber 3.2 g
    Sugars 9.3 g
    Protein 5.6 g

    The following items or measurements are not included:

    Splenda granular

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