Low fat pumpkin muffins

    55 min

    I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavour!

    131 people made this

    Serves: 24 

    • 450g plain flour
    • 2 teaspoons bicarbonate of soda
    • 2 teaspoons salt
    • 1 teaspoon baking powder
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground allspice
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground cloves
    • 500g pumpkin puree
    • 250g caster sugar
    • 100g light brown soft sugar
    • 125g apple sauce
    • 225g fat free vanilla yoghurt
    • 4 egg whites
    • 1 egg
    • 160ml water
    • 160g raisins or sultanas

    Prep:25min  ›  Cook:18min  ›  Extra time:12min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4. Line two 12 cup muffin tins with paper muffin cases.
    2. In a medium bowl, mix the flour, bicarb, salt, baking powder, nutmeg, allspice, cinnamon and cloves. In a large bowl, beat together the pumpkin, caster sugar, brown sugar, apple sauce, yoghurt, egg whites and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin tin.
    3. Bake 16 to 18 minutes in the preheated oven, until a skewer inserted in the centre of a muffin comes out clean. Cool on wire racks.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (130)


    PLEASE MAKE!!! These are awesome! I made a few adjustments to the recipe though. I use half wheat flour, 1/2 cup less sugar and added chocolate chips. I also used 4 whole eggs(instead of whites) and omitted the water and allspice. Believe me, these turned out really well and several eaters told me they were the "best muffins they'd ever had" wow! I bet a few walnuts would be great too.  -  07 Nov 2005  (Review from Allrecipes US | Canada)


    The recipe has great flavor, but I didn't follow it by the book. I actually used some of theobromine goddess' suggestions from above in the hopes of avoiding the "rubbery" texture everyone seems to be getting. Rather than using 3 egg whites and 1 whole egg, I used 4 whole eggs. I also eliminated the water from the recipe entirely. Also, instead of raisins, I used dried cherries, cut in half. The muffins came out GREAT. I love that they don't need butter or oil. They're SO MOIST and have that wonderful pumpkin spice flavor. I antisipate making them again and again... they'll be great for the holiday baking season!  -  09 Oct 2006  (Review from Allrecipes US | Canada)


    These were spectacular! I made some changes based on previous suggestions and loved the result. Here's what I did: substituted 1 cup of the flour with 1 cup of rolled oats; substituted 1/2 cup of the white sugar with Splenda; used 1-1/2 cups plain low fat yogurt as a substitute for applesauce and vanilla yogurt; added 1 tsp vanilla; used 3 whole eggs, and threw in a 1/2 cup of water because the batter was so thick. Baked the muffins in the giant muffin tins -- result was 12 perfectly baked muffins in 20 minutes. They were wonderful out of the oven but the next day were better -- the flavor settled in and the muffins became dense. Now it's day 3 and they're even better, especially with apricot jam. THANK YOU TO EVERYONE!!  -  22 Jan 2007  (Review from Allrecipes US | Canada)