A version of delicious pumpkin muffins without sacrificing flavor or moistness. Enjoy!

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.

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  • Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.

  • 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.

Nutrition Facts

57.2 calories; 1.4 g protein; 12.6 g carbohydrates; 0.4 mg cholesterol; 141.6 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2009
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. Read More
(29)

Most helpful critical review

Rating: 3 stars
04/16/2010
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. Read More
(15)
17 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
09/29/2009
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. Read More
(29)
Rating: 3 stars
04/16/2010
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. Read More
(15)
Rating: 5 stars
11/09/2009
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! Read More
(13)
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Rating: 4 stars
12/07/2010
I cut this recipe in half. I used whole wheat white flour buttermilk my own organic pumpkin mash and quadrupled the spices. At the last minute I threw in half a bag of butterscotch chips that I needed to use. These turned out really well though I wish there'd been more of a pumpkin flavor. If I make these again I'll use all pumpkin and eliminate the applesauce. I'm glad I added more spice they'd have been bland if I hadn't. NOTE: To help with a more fluffy muffin and to eliminate the "rubbery" texture wisk together your dry ingredients together and the wet ingredients together and gently fold the wet into the dry taking care not to overmix. The more you mix the more tough your muffin will be. Read More
(11)
Rating: 2 stars
01/25/2010
The texture of these was odd kind of rubbery. Definitely will not make these again. Read More
(11)
Rating: 5 stars
09/28/2009
These are excellent! I'm making my second batch. Stay very moist flavor even gets better the next day. Added mini-chocolate chips to some of them for my kids! Read More
(10)
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Rating: 5 stars
07/05/2010
I thought this was a wonderful recipe! I was trying to be extra healthy so I decreased the sugar to just under a cup and used 2 cups whole wheat flour and 1 cup all-purpose flour. I also adjusted the spices to fit my taste and lowered the salt to 1/2 tsp. The consistency is PERFECT and the bake time is right on (be sure you are baking them in mini-muffin tins). Thanks for a GREAT recipe. This one is going in my binder.:) Read More
(8)
Rating: 3 stars
11/04/2009
Great taste and amazing moist fluffy texture for a low-fat recipe but cut the salt way down! I reduced the salt to 1 Tsp and used low-fat buttermilk in place of regular milk. I will make these again but with only 3/4 tsp salt and the more traditional pumpkin-pie ratio of spices. Mine also took longer to bake than the recipe states. Read More
(8)
Rating: 4 stars
10/15/2009
Great flavor! Mine came out really dense like they were underbaked even though I cooked them almost 30 min? I did use splenda instead of sugar(the stuff for baking not the packets)I don't know if that would affect this recipe. Read More
(7)