Low-fat pumpkin muffins

Low-fat pumpkin muffins


762 people made this

About this recipe: A deliciously moist muffin that's also easy on your waistline. Sponge cake mix is blended with pumpkin puree and spices, then baked. It's that simple! Feel free to add in extras, such as raisins, chocolate chips or walnuts. These muffins are also freezer friendly.


Makes: 12 muffins

  • 520g sponge cake mix
  • 425g pumpkin, cooked and pureed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Prep:5min  ›  Cook:25min  ›  Ready in:30min 

  1. Preheat the oven to 180 C / Gas 4. Grease a 12-hole muffin tin or line with cases.
  2. In a large bowl, mix together the sponge cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin tin.
  3. Bake for 20 to 25 minutes in the preheated oven, until a skewer inserted in the centre of one comes out clean.

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Reviews (1)


very moist, very tasty, 1 is just not enough - 31 Oct 2010

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