Low-Fat Pumpkin Muffins are a delicious yet healthy way to begin Fall. I’ve updated this recipe and included new pictures. It’s become a staple in my house this time of year. These muffins will keep you full and have become my favorite breakfast treat!
In the past I never really tried baking with canned pumpkin pure. I have seen many people use it though as it is low in fat and very tasty if you love pumpkin flavor. I want to try a pumpkin protein shake next I’ll let you know how that goes.
These Pumpkin Muffins could be made into a bread or loaf if you wanted. I always like things that I can take and grab pretty quickly so these muffins are very convenient.
Low-Fat Pumpkin Muffins
Makes 12 Muffins
- 1 can of pumpkin puree (about 1 1/2 cups)
- 1 1/4 cups of all purpose flour
- 1/2 cup of sugar ( I didn’t want mine too sweet)
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 2 tablespoons vegetable oil
- 2 large egg whites
- 1 1/2 tsp vanilla extract
- 1/4 cup chopped walnuts optional, additional for topping
- 2 tablespoons uncooked oatmeal
- Preheat oven to 350 degrees and prepare muffin with non-stick spary.
- In a small bowl combine flour, sugar, baking soda, pumpkin pie spice, cinnamon and salt. Whisk together.
- In a large bowl beat oil, egg whites, vanilla, and pumpkin until thick and fluffy. Once thick slowly add in dry ingredients until combined. Do not over mix.
- Spoon mixture into muffin tins until filled. In a small bowl combine cinnamon oatmeal and additonal chopped walnuts. Sprinkle on top of muffins.
- Bake for 17-25 minutes checking at 17 to see if muffins are done. Use a toothpick and if center comes out clean they are done. If you fill these muffins to the top then they may need to bake longer – FYI
Inspired by Skinny Taste
After making this recipe for a year I have changed a few things. I often double the recipe because I prefer a larger muffin.
Wow! Just wanted to point out how much photography changes over a year! 🙂