Low-fat pumpkin muffins

    Low-fat pumpkin muffins

    Recipe photo: Low-fat pumpkin muffins
    17

    Low-fat pumpkin muffins

    (792)
    30min


    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.

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (792)

    Reviews in English (706)

    2

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

    by
    760

    Don't add eggs or oil!! Have a little bit of faith - it's an anomoly, but they don't need added liquid. Set aside everything you know, and just do it - experience the miracle! I make this recipe even easier by buying the pumpkin pie filling instead - no spices needed, just cake mix and pumpkin. Make it the right way, first - without the eggs! It's part of the beauty of this recipe, don't miss out!  -  04 Nov 2006  (Review from Allrecipes US | Canada)

    by
    385

    I LOVE these! Yes, the batter is stiff (more like drop biscuit dough in texture) and the muffins are not as pretty to look at, but you just can't beat 'em. They're quick and easy, have lots of fiber, and they're unbelievably moist! (If yours are dry, just underbake them slightly.) Here are a couple of tips: Skip the spices and just use spice flavor cake mix. Same flavor, but quicker! Also, try making these with dark chocolate cake mix. You absolutely cannot taste the pumpkin! They taste a lot like brownies!  -  17 Feb 2007  (Review from Allrecipes US | Canada)

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