Low Fat Mini Pumpkin Muffins

Low Fat Mini Pumpkin Muffins


14 people made this

About this recipe: Deliciously moist and tender muffins. To make these even lower in calories and fat, use skimmed milk instead of full fat. You can also use this recipe to make cupcakes or muffins, simply adjust the baking time accordingly.


Makes: 48 mini muffins

  • 375g plain flour
  • 250g caster sugar
  • 4 teaspoons baking powder
  • 425g pumpkin puree
  • 4 egg whites
  • 250ml milk
  • 120g apple sauce
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice or more to taste
  • 1/4 teaspoon ground ginger

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Preheat an oven to 190 C / Gas 5. Grease 48 mini-muffin holes or line with paper cases.
  2. Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, apple sauce, salt, nutmeg, cinnamon, allspice and ginger together in a large bowl until everything is just moistened; pour into prepared muffin tins.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.

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