Low Fat Mini Pumpkin Muffins

    25 min

    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.

    14 people made this

    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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    Reviews in English (15)


    This is a great healthy muffin recipe. I made a couple of changes... Nothing major. I just used whole wheat flour, and Splenda instead of sugar. With the Splenda change, I calculated it, and each mini-muffin is about 35 calories. Amazing, right? I also used a different blend of spices (1 Tbsp Cinnamon, 1 tsp Nutmeg, 1/2 tsp Cloves, no allspice or ginger), just because that's how I like it. Aside from being healthy, they taste great too. I probably should have halved the recipe because I might try to eat all 48 muffins in one sitting.  -  28 Sep 2009  (Review from Allrecipes US | Canada)


    while it looks and sounds delicious, i would hardly call a recipe with only white flour "virtuous". try half wheat flour, or a whole wheat pastry flour (ghram flour) for a healthier result. If you like lover sugar, try a half sugar half sweetener brand, otherwise you can cut the sugar to 1 c or even 3/4 cup and retain the sweetness. maybe you could even taste the pumpkin then.  -  16 Apr 2010  (Review from Allrecipes US | Canada)


    These are delicious muffins! They are also very addictive. I followed the recipe exactly and wouldn't change a thing! They are going to be my contribution to Thanksgiving dinner with the family this year. I plan on topping some of them with vanilla icing and sprinkling them with chopped walnuts. This is a great recipe that will sure to be a hit with the entire family! Thank you so much for sharing it. Excellent recipe!  -  05 Nov 2009  (Review from Allrecipes US | Canada)