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By: Christi On: |Updated: |Jump to Recipe
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This is my favorite pumpkin muffin recipe. I’ve played with it for years, finally finding the perfect mix of ingredients to make a yummy, moist and flavorful pumpkin muffin, or pumpkin muffin top, that is also low in fat, and pretty darn healthy. Made with whole wheat flour, oat bran and flax seed meal, they pack a nice nutritious punch, yet still manage to be yummy enough that they are a huge hit with my ultra picky eater. As long as she doesn’t see what goes in to them, it’s all good.
Here’s what you need…
Pumpkin Muffins
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Author Christi Johnstone
These easy and delicious pumpkins are low in fat but packed with flavor.
Ingredients
- 2 Cups White Whole Wheat Whole Wheat Pastry or All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Cinnamon we like our pumpkin spicy, so some may like less
- 2 tsp Pumpkin Pie Spice we like our pumpkin spicy, so some may like less
- 1 tsp salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cups Canned Pumpkin not pumpkin pie mix
- 1/2 cup applesauce
- 1/3 cup water
- 2 eggs
- Walnuts or pecans as desired
Instructions
Preheat oven to 350 degrees F.
Place dry ingredients into bowl and stir. Add liquid ingredients and stir until just combined. Do not over mix.
Scoop into muffin cups that have sprayed with non-stick cooking spray or are lined with paper liners.
Bake for
Remove from oven and allow to cool. Enjoy!
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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First things first, preheat your oven to 350 degress. Making these is super simple – combine all of your dry ingredients in one bowl, and combine your wet ingredients (pumpkin, water, egg whites, applesauce) in another. Than mix them together.
I think applesauce is the quiet star of these muffins. If you notice there is not a single drop of oil in them. I slowly decreased using oil in my muffins, adding more applesauce, until it became all applesauce. Bye bye oil!
When I make muffins, I make half the batch as muffin tops and half as muffins. The main reason I do this is my daughter is a nut allergy kid, so no nuts for her. However I LOVE nuts in my baked goods, so I make hers first, as muffin tops. She likes the shape of them (we are big fans of Vitatop’s Muffin Tops), and they are so easy to freeze and toss into her lunchbox or backpack. After her muffins are cooked (I always cook our batches separately), I than add nuts to the muffin batter, and make mine in traditional muffin tins. This leaves us no confusion on which ones have nuts and which ones don’t.
No nuts.
Nuts.
Whichever way you go – grease your muffin pan or muffintop pan, than fill them up! For this recipe I made 12 muffin tops and 18 muffins. I bake the muffin tops at about 12 minutes, and the muffins for about 15. Remove from oven and let cool.
And now enjoy! I usually can not resist having one fresh out of the oven, with butter (well, there goes that low-fat thing I guess).
I also added a few dried cranberries to this batch. Anxious to try one and see if that might become a regular addition.
Pumpkin muffin tops for my girl!
I love love love this recipe. It manages to combine good for you with great tasting. That’s a win win!
Reader Interactions
Comments
Kathie says
See AlsoRaspberry Almond Scones RecipeI will certainly try this recipe. Approximately how many calories are in the muffins?
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Cynthia Stuckey says
Hello! I’m horrible about remembering to go back and comment on recipes when I love them, but today I pulled this up to make it for probably the FOURTH time, and I had to tell, you… They are so great!! A truly healthier recipe that does not sacrifice taste! So thank you!!
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Christi @ Love From The Oven says
Cynthia, thank you so much for your comment! I’m so happy that you love this recipe, we really do as well! 🙂
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Charity Allen says
My son and I made this recipe this morning with a surplus of roasted Golden Nugget squash right from our own garden! To keep it low fat, we only sprinkled a few nuts, pecans and pepitas, on the tops of the muffins.
They are delicious and we both wanted to say thank you!!
We had scoured the web for “healthy pumpkin muffin” recipes. Many that were labeled “healthy” were actually made with refined grains, too much sugar and tons of fat. Crazy! Yours are healthy and delicious. We also added a few tablespoons of flax seed meal into the recipe and used soy milk instead of water.
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Christi says
Charity, I’m so glad that you enjoyed them! While I make a lot of crazy decadent over the top desserts, my muffins are really the ones that are my favorites, as they were created to feed my kiddos to start their day. Thank you for sharing that they worked out well for you! 🙂
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LyneLM says
Great recipe, thank you. I have made it gluten-free and sugar-free: I substituted the white whole wheat flour with 1 cup gluten-free all purpose flour & 1 cup coconut flour and replaced the sugar with Splenda (In lieu of Stevia because I had not much left). These are really really good, super for breakfast, a treat or dessert!
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Harriet Palmer says
My question is: How much batter do you put in the muffin top pans?
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Christi says
I usually put enough so that it covers the entire surface of the muffin well (so you don’t see any of the bottom of the well, just the muffin batter), but not so full that the batter come all the way up over the well. Hope that helps!
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Sarah @ Miss CandiQuik says
Definitely making these asap (better hurry while I can still find pumpkin) – and I really do need to start making larger batches and freezing stuff more! Sure saves time! Thanks!
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