Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Moist, tender pumpkin muffins that will infuse your kitchen with the scent of fall and satisfy your craving for a sweet treat, without the added fat.


Recipe Summary

20 mins
5 mins
45 mins
20 mins
12 muffins


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

  • Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.

  • Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.

  • Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.

  • Create a well in the flour mixture and fold in pumpkin mixture. Mix until just combined. Drain water from cranberries and fold into the batter.

  • Spoon batter into the prepared muffin cups, filling each almost full. Top each muffin with additional cranberries, a sprinkle of sugar, and a dash of pumpkin spice.

  • Bake muffins in the preheated oven until tops are no longer sticky and a toothpick inserted into the center of a muffin comes out mostly clean, 18 to 20 minutes. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely.

Cook's Note:

When testing doneness with a toothpick, muffins are to be moist, so they should not be completely dry inside.

Nutrition Facts

172 calories; protein 3.6g; carbohydrates 41.3g; fat 0.4g; sodium 253.4mg. Full Nutrition