This is my lower fat version of a pumpkin bread recipe using extra pumpkin and no oil. You can also substitute artificial sweetener for half of the sugar, and some whole wheat 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.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
36
Yield:
36 muffins
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.

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  • In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.

  • Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Nutrition Facts

207 calories; protein 3.6g 7% DV; carbohydrates 42.1g 14% DV; fat 3.3g 5% DV; cholesterol 31mg 10% DV; sodium 237mg 10% DV. Full Nutrition
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Reviews (361)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2006
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. Read More
(451)

Most helpful critical review

Rating: 2 stars
12/22/2010
I honestly didn't go crazy for these. I love a yummy healthy snack... but these just weren't up to par as far as pumpkin bread goes. Read More
(11)
446 Ratings
  • 5 star values: 279
  • 4 star values: 130
  • 3 star values: 23
  • 2 star values: 9
  • 1 star values: 5
Rating: 5 stars
11/29/2006
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. Read More
(451)
Rating: 5 stars
10/20/2007
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! Read More
(224)
Rating: 5 stars
06/23/2006
These muffins are a staple in our household. I use whole wheat flour instead of white and chocolate chips instead of raisins. I also just do 2 1/4 t cinnamon and 2 1/4 t nutmeg (I don't do the ground cloves.) It's a great healthy snack. Thanks! Read More
(161)
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Rating: 4 stars
05/17/2006
I cut this recipe in half. I used 1 c whole wheat flour 1 cup all purpose flour and 1/2 cup ground flax seed. egg beaters and 1/2 c splenda 1/2 c reg sugar.They were plenty sweet! Very moist high fiber and filled with good stuff. I love this recipe..it was very easy to convert to a healthy recipe. I did not use paper liners. I used a nonstick muffin pan..they came out beautifully. Read More
(97)
Rating: 5 stars
01/25/2004
ADDICTIVE is right!!! My picky two-year old and I absolutely love these muffins. Very nutritious. Even better after being in the freezer. I found it was much easier to just grease the muffin pans and not use the paper cups. I spent too much time peeling the muffins from the paper. Read More
(75)
Rating: 5 stars
08/12/2006
This was my first time to make muffins w/o oil and they were amazing. I did make a few changes though. I substituted molasses for the raisins because my kids won't eat them and used an egg replacer. I also used half whole wheat flour and half unbleached and also used half sugar substitute and half sugar. Next time I will try adding shredded carrots to knock back some of the sugar without having to add a substitute. Wonderful and nutritious muffins!!! Read More
(63)
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Rating: 5 stars
12/18/2006
These are excellent! I made half a batch and they were all gone by the next day I used whole wheat instead of white flour and half Splenda/half Splenda Brown Sugar Blend instead of sugar. I also left out the nuts for my son's who is allergic. I made mini muffins which only took about 12 minutes to bake. So tasty!! The whole famiky could not get enough! Read More
(42)
Rating: 5 stars
01/09/2006
These are sooooo yummy but I made some modifications - personal preference. I use whole wheat flour and cut way back on the sugar. I also use egg substitute. Fantastic! Read More
(38)
Rating: 5 stars
11/25/2005
Wonderful!! I used less sugar per other reviews (about 3/4 cup rather than 1 1/3 cups for 1/3 the recipe) otherwise followed the recipe exactly. I don't understand any of the negative reviews! Read More
(35)
Rating: 2 stars
12/22/2010
I honestly didn't go crazy for these. I love a yummy healthy snack... but these just weren't up to par as far as pumpkin bread goes. Read More
(11)
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