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Decadent Pumpkin Muffins

JRS22302

"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 flavor!"
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Ingredients

55 m servings 174 cals
Original recipe yields 24 servings (24 muffins)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
  2. In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, 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 pan.
  3. Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

Nutrition Facts


Per Serving: 174 calories; 0.6 g fat; 39.9 g carbohydrates; 3.7 g protein; 8 mg cholesterol; 334 mg sodium. Full nutrition

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Reviews

Read all reviews 128
  1. 153 Ratings

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Most helpful positive review

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)...

Most helpful critical review

I wish these muffins would have tasted half as good as they looked! I scaled the recipe to 12 servings and followed using all the ingredients listed. My only change after scaling was to use 1/...

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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)...

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 o...

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 see...

I adjusted the recipe a bit, but was VERY happy with the results. I used 1/2 c. maple syrup and 1/2 c. honey rather than the sugars and then did not add any water. I also substituted whole wheat...

I made this recipe last minute for my daughter's class, since the schools are stressing more healthy foods than the usual cupcakes. I did make a few changes. First, I completely forgot to look a...

Like the other reviewer stated, the muffins were rubbery the day I baked them. However, the next day they were great! I have several people asking for the receipe. This is just one of those r...

I wish these muffins would have tasted half as good as they looked! I scaled the recipe to 12 servings and followed using all the ingredients listed. My only change after scaling was to use 1/...

They are fantastic!! I halved the recipe did a few alterations. I used white whole wheat flour, splenda and splenda brown sugar and used 2 whole eggs instead of the egg and egg whites. Other th...

Great recipe! I followed the tips of some other reviewers and used half whole wheat flour, 4 whole eggs and no water. These came out great! Even my kids (both picky eaters) love them. And hea...