About this recipe: This is my lower fat version of a pumpkin cake recipe using extra pumpkin and no oil. You can also substitute some wholemeal flour for nutrition, and they still taste great. They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
The family were so surprised how tasty the muffins were, and fat free made it even more enjoyable ......great for the kids and perfect to make use of hollowen pumpkins. - 27 Oct 2013
i didn't want to rate this recipe with stars because i made a lot of changes (thus a rating technically wouldn't be accurate), but i couldn't submit a review without a rating, so i'm giving it 5 stars for versatility. i scaled the recipe down to 12 muffins, used 1 cup whole wheat and 1 cup all-purpose flour, used starfruit (carambola) pulp instead of applesauce, 1/2 cup of brown sugar, 1 1/2 cups pumpkin puree, and used ginger instead of nutmeg (didn't have any). i also added 4 tbsp of whole flax seed for a nutty texture. The muffins rose nicely, were very fluffy and not dense. They were just faintly sweet, which which i prefer (i don't have much of a sweet tooth). i used paper liners, and the only drawback was that the muffins stuck to the liners. next time i would use a non-stick spray. but overall, great recipe to start with. i've included a picture as well. - 29 Nov 2006 (Review from Allrecipes US | Canada)
These just came out of the oven, and they're wonderful! I made a few changes to make them even healthier: cranberries instead of raisins, 2 cups of white flour and 2 3/4 cups of an equal mix of ground flaxseed, oatmeal and whole wheat flour, and only 1 cup of sugar and 1 cup of Splenda. The muffins came out very moist and are still sweet (which is saying a lot, since I have the biggest sweet tooth ever!). I will definitely make these again! - 20 Oct 2007 (Review from Allrecipes US | Canada)