Low- Fat Pumpkin Pie Muffins Recipe

Name: Low- Fat Pumpkin Pie Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 cup sugar; 1 cup pumpkin puree; 1/2 teaspoon vanilla; 1/2 cup unsweetened applesauce; 1 1/3 cups whole wheat flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg

Servings: persons

2 eggs
1 cup sugar
1 cup pumpkin puree
1/2 teaspoon vanilla
1/2 cup unsweetened applesauce
1 1/3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg

1
Preheat oven to 400 degrees.
2
Line a 12-cup muffin tin with muffin liners.
3
In a large mixing bowl, beat eggs, sugar, pumpkin, vanilla, and applesauce until smooth.
4
In a small mixing bowl, stir together flour, baking soda, baking powder, cinnamon and nutmeg.
5
Pour dry mixture into pumpkin mixture and whisk until a smooth dough forms.
6
Fill lined muffin cups 3/4 full with batter.
7
Place in the oven for 15-20 minutes or until lightly browned.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, 1 cup sugar, 1 cup pumpkin puree, 1/2 teaspoon vanilla, and more.

Yes, Low- Fat Pumpkin Pie Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low- Fat Pumpkin Pie Muffins

How did you like this recipe?

Frequently Asked Questions