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Low fat pumpkin muffins recipe

Low fat pumpkin muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Vegetable muffins
  • Pumpkin muffins

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

IngredientsServes: 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

MethodPrep: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.

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Reviews & ratingsAverage global rating:(156)

Reviews in English (130)

by theobromine goddess

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

by Molly

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

by MaeOutWest

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

12 Low-Calorie Pumpkin Bread, Muffin & Scone Recipes

In addition to being good for you, pumpkin is a great replacement ingredient for some of the oil, butter or fat in quick bread, muffin and cake recipes. It adds the necessary moisture with a lot fewer calories.

The problem with a lot of pumpkin flavored baked treats – especially those you find in coffee shops, restaurants, grocery stores and bakeries – is that they’re loaded with eggs and contain a ton of sugar and butter, or oil, or shortening – which means they’re going to be sky high in fat and calories.

Did you know that slice of Starbucks pumpkin bread weighs in at around 410 calories and 15g of fat?

Or that a pumpkin muffin from Dunkin’ Donuts has a whopping 550 calories and 24g of fat? (Talk about blowing the Weight Watchers daily Points budget!)

If you’re trying to lose weight and/or eat healthier, it’s best to avoid the pastry case and bake up a batch of lighter healthier pumpkin bread, muffins or scones from scratch at home where you can control the calories by selecting lighter ingredients.

Here’s a great Cooking Light Video on baking their highly-rated recipe for Lighter Pecan Topped Pumpkin Bread
(*5 WW PointsPlus | *7 WW Freestyle SmartPoints)…

I’ve gathered my favorite recipes and scoured the web to assemble a great collection of healthy low-fat pumpkin bread, pumpkin muffin and pumpkin scone recipes for your reading, baking and eating pleasure. Enjoy!

Healthy Low-Fat Pumpkin Bread, Muffin & Scone Recipes

Healthy Low Fat Pumpkin Bread, Muffin & Scone Recipes with WW SmartPoints

Slow Cooker Pumpkin Bread
(*6 Weight Watchers PointsPlus | *9 WW Freestyle SmartPoints)
Bakes up moist and delicious with just the right balance of sweetness and spice.

2-Ingredient Chocolate Pumpkin Muffins
(*5 Weight Watchers PointsPlus | *11 WW Freestyle SmartPoints) – Large Muffins
(*2 Weight Watchers PointsPlus | *5 WW Freestyle SmartPoints) – Small Muffins
Simple and delicious muffins made by combining cake mix and canned pumpkin.

3 of My Most Favorite Pumpkin Bread Recipes
All lightened up and made Weight Watchers Friendly with PointsPlus and Freestyle SmartPoints.

Pumpkin Muffins
(*6 Weight Watchers PointsPlus | *9 WW Freestyle SmartPoints)
These pumpkin muffins turned out perfectly – moist and tender, not too sweet, with a gentle spiciness and a beautiful golden-orange color.

Low-Fat Cranberry Pumpkin Scones
(*4 Weight Watchers PointsPlus | *7 WW Freestyle SmartPoints)
Fresh baked still warm-from-the-oven low-fat cranberry-pumpkin scones make a perfect Autumn Sunday morning breakfast treat, especially if you’re a scone lover, which I am!

Weight Watchers Friendly Cranberry-Pumpkin Scones

Low-Fat Pumpkin Bread with Pepitas
(*3 Weight Watchers PointsPlus | *4 WW Freestyle SmartPoints)
This bread is super moist and low fat, without all the added fat you usually find in store bought quick breads 103 calories from Gina at SkinnyTaste.

Low-Fat Pumpkin Bread with Pepitas – image courtesy

Low-Fat Vegan Pumpkin Cranberry Loaf
(*4 Weight Watchers PointsPlus | *7 WW Freestyle SmartPoints)
Egg-free, low-fat pumpkin bread with just 141 calories found at Baking Bites.

Ellie Krieger’s Pumpkin Pie Muffins
(*6 Weight Watchers PointsPlus | *8 WW Freestyle SmartPoints)
Lighter, healthier muffins that don’t sacrifice on taste with 205 calories, found at The Food Network.

Ellie’s Pumpkin Pie Muffins

Zucchini Pumpkin Bread
(*5 Weight Watchers PointsPlus | *7 WW Freestyle SmartPoints)
A Lighter sweet and spicy zucchini pumpkin loaf with 187 calories found at A Veggie Venture.

Weight Watchers Pumpkin Cranberry Mini-Muffins
(*2 Weight Watchers PointsPlus | *3 WW Freestyle SmartPoints)
Brimming with wholesome ingredients the small treats are perfect for your next autumn gathering – found at Weight Watchers.

Grandma’s Pumpkin Muffins
(*2 Weight Watchers PointsPlus | *5 WW Freestyle SmartPoints)
Low-fat muffins made with pumpkin and applesauce found at Weight Watchers.

Pumpkin Honey Bran Muffins
(*6 Weight Watchers PointsPlus | *13 WW Freestyle SmartPoints)
Super healthy flourless pumpkin muffins brimming in fiber found at Skinny Kitchen.

Do you have a favorite recipe for healthy pumpkin bread or muffins to share? Looking for more yummy healthy baked good recipes using canned pumpkin?

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

Subscribe to Get: Top 10 Reader Favorite Recipes

The Top 10 Most Popular Recipes (PDF) on Simple Nourished Living + Weekly Support Emails with Tips & Easy Healthy Recipes Not Found Anywhere Else!

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Pumpkin Muffins (Low Sugar)

I tend to think of these as a fall seasonal treat, but the truth is that with canned pumpkin, you can enjoy these easy muffins all year round.

These muffins are healthy too, studded with raisins and chopped nuts. Plus the recipe only has 1/4 cup of sugar for 12 muffins.

I think you will love them.

See tips and nutritional information below.

If you have access to fresh pumpkin when it is in season, cook it up and freeze it in 1/2 cup baggies. Then you can easily whip up this treat any time, with fresh cooked pumpkin.

No fresh pumpkin? Not a problem. Canned is just fine and tastes great.

Pumpkin comes from the same family of vegetables as squash, cucumber and cantaloupe.

It is naturally low in calories with just 26 calories in 100 grams (just under 1/2 a cup) and has lots of dietary fiber, vitamins and minerals.

Pumpkin is a nutritional powerhouse. It is extremely high in Vitamin A, a natural anti-oxidant and is also a great source of B-complex vitamins like niacin, B6 and folate. It is also a good source of Vitamins C and E.

Although pumpkin is extremely healthy for us, we seldom eat it unless we have it in pumpkin pie. This recipe is a great way to get more pumpkin into your diet. It’s also a great way to get kids to eat more vegetables, hidden away in a delicious muffin treat.

Before you start, make sure all the ingredients are at room temperature. Also, check out our baking guide for helpful tips and tricks!

To prepare the &aposflaxegg&apos, mix the ground flaxseeds with water and place in the fridge for 10 minutes or until they form a thick gel-like mixture.

In the meantime, combine the wholemeal flour, oat flakes, cinnamon, ginger, baking powder, baking soda, and salt.

In another bowl, mash the pumpkin puree with the banana and add almond milk, vanilla extract, finely chopped dates, and the prepared &aposflaxegg&apos.

Then, incorporate the dry ingredients into the wet ones, a few spoonfuls at a time.

Kid-Friendly Pumpkin Muffins

Although it seems far away, Halloween is actually right around the corner and so these muffins are great for a healthy pumpkin snack that you don’t have to feel guilty about or have to feel bad about giving to the kids, especially after they have all of that candy. They’re great for the Lunchbox since they’re sugar free and high in fiber.

I’ve said this before but, I love healthy muffins. I think I love them more than white flour muffins because muffins made with whole wheat flour are so much more filling. And I know if you’re new to the world of baking with whole wheat flour they can seem like they have a harsh texture but they don’t if you put the right ingredients in your recipe. They can actually be really delicious and much tastier than regular muffins. And these muffins are so fluffy and scrumptious that your kids, or your toddler, will not care that they’re made with whole wheat flour. They are that magical. They can convert anyone.

This is going to be your new favorite healthy pumpkin muffin recipe because it’s so easy to make and really delicious too. You definitely need to add this one to your list of easy pumpkin recipes because it is packed with Fall flavor despite it being a healthier breakfast option. It’s just perfect and that’s why it’s the best. If you’re looking for a healthy, low calorie, canned pumpkin recipe, this is a great one!

There’s a few more whole wheat flour muffin recipes here on Beat Bake Eat. You should check them out! You gotta love easy baking recipes.

As soon as Fall hits I always like to keep a can of pumpkin puree in the house because there’s lots of canned pumpkin recipes to be made, especially the baking kind.

I’m currently brainstorming new pumpkin puree breakfast recipe ideas, so if you think of any good ones please let me know in the comments below!

I might end up doing more recipes of this kind because I love homemade healthy muffins, especially when they’re low fat and sugar free. They always make for a guilt-free breakfast.

It seems that when I get started with the healthy pumpkin breakfast recipes, I don’t stop.

Follow Beat Bake Eat
for more easy baking recipes!

Recipe: Pumpkin Spice Muffins

Special occasions and holidays sometimes call for a baked treat and pumpkin is always a hit! These muffins are not only moist and delicious, but they are significantly lower in calories, saturated fat and sugar than their traditional counterparts. Enjoy!

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  • 1/3 cup sugar
  • ¾ cup whole wheat flour
  • ¾ cup unbleached all-purpose flour
  • ½ tsp salt
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ cup raisins
  • 1 tsp baking soda
  • 1 cup pureed pumpkin
  • 2 large eggs
  • ¼ cup canola oil
  • ¾ cup low fat buttermilk
  • 1 box instant pumpkin spice pudding


  1. Preheat oven to 350*F. Paper-line or grease 18 muffin cups
  2. Combine flour, salt, sugar, spices, baking soda, and instant pudding mix in a bowl
  3. In a large bowl, combine pumpkin, eggs, canola oil and buttermilk. Beat with hand mixer until blended evenly.
  4. Add dry mixture to wet mixture, and stir just until moistened.
  5. Spoon batter into prepared muffin cups. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
  6. Once completely cooled, store muffins in lidded container or sealable plastic bags.

Nutrition information

Makes 18 muffins
Serving size: 1 muffin

Calories: 120
Protein: 3 g
Carbohydrate: 21 g
Dietary fiber: 1 g
Total fat: 4 g
Saturated fat: 0.5 g
Trans fat: 0 g
Sugar: 10 g
Sodium: 160 mg
Cholesterol: 20 mg

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

How to store Healthy Pumpkin Muffins:

These low fat pumpkin muffins won’t last long in your house. I love to snack on them with a Paleo Pumpkin Spice Latte!

I store these muffin in the fridge for up to a week to maintain freshness. You can leave them out of the fridge, but they will not last as long.

Freezing: You can freeze these muffins. Put them in an airtight container or ziploc bag. To defrost, leave out the night before in the fridge and they will thaw out. Or – just pop in the microwave for 1-2 minutes!

Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 106
  • Calories from Fat 7.9
  • Total Fat 0.9g 1 %
  • Saturated Fat 0.2g 1 %
  • Trans Fat 0.0g 0 %
  • Protein 3.4g 7 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 16mg 5 %
  • Sodium 241mg 10 % Potassium 0 0 % -->
  • Total Carbohydrates 23g 8 %
  • Dietary Fiber 2.7g 11 %
  • Sugars 10g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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Can a no Cal sweeteners be used instead.

Hi Rita! Yup! You can use a no-calorie sweetener. Enjoy!

You know how you just cannot pass up a good deal when you see one. Well, I am going to use this recipe for one of my hand made mixes next Christmas. This mix in one jar, along with Friendship Tea in another, and you has the perfect gift basket for that unexpected gift exchange, or for that secret Santa.

These pumpkin muffins are a wonderful diabetic treat. I honestly couldn't tell that they were made with sugar-free chips. AND they're even better served warm! I will be making these again.

This was a really tasty pumpkin treat. I stuck to having only one, but my family ate the rest and they had no idea it was wheat flour or sugar-free chips.

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For the Muffins:

  • Butter &ndash Make sure the butter is room temperature, so it blends perfectly.
  • Swerve Granular&ndash These keto pumpkin muffins are versatile and you can easily use erythritol, monk fruit, or any of your favorite keto sweeteners.
  • Eggs &ndash The eggs help bind the ingredients together to give you delicious muffins.
  • Pumpkin puree &ndash Make sure to use pumpkin puree and not pumpkin pie spice.
  • Vanilla extract &ndash The vanilla takes the pumpkin muffins to the next level.
  • Almond flour &ndash Instead of using regular flour, almond flour keeps these easy muffins low carb.
  • Pumpkin pie spice &ndash Using pumpkin pie spice is exactly what is needed to take these muffins from delicious to extraordinary.
  • Baking soda &ndash To get the best rise out of the muffins you need a little bit of baking soda.
  • Pinch of salt &ndash Just a dash of salt will actually bring out the sweetness in the keto muffins.

For the Cream Cheese Filling:

  • Cream cheese &ndash Be sure to let the cream cheese come to room temperature or toss it in the microwave for 20-30 seconds. Don&rsquot let it melt when microwaving it and allow it time to cool down after heating it up. &ndash Just a little bit keeps the keto pumpkin muffins sweet and delightful. We find erythritol is the best it&rsquos a super fine powder and has no after taste.
  • Vanilla extract &ndash The vanilla adds to the flavor too.

Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.
This Yogurt Recipe for Pumpkin Muffins has all the excellent flavors you love when it comes to pumpkin muffins, but without all the extra calories. These low-calorie Yogurt Pumpkin Muffins are made with one whole cup of canned pumpkin puree, and my friends today are not skimping on the pumpkin flavor. They are also made from vegetable oil and Greek yogurt, making them so soft and moist, and there is no sugar in them, of course.

These muffins are muffins with pumpkin puree. They are not made with filling, so make sure you have 100 percent pumpkin in your pumpkin puree. Because it is much sweeter and that could defeat the whole point of these muffins being healthy, you don’t want to end up using pie filling in this recipe. I had to replace it with maple syrup or honey because this healthy Pumpkin Muffins Yogurt is made entirely without sugar. Use which one you want, feel free to use. It really doesn’t matter. They are simply acting as a sweetener. And I made sure to put two teaspoons of vanilla extract in this recipe to really amplify the flavor. I used maple syrup because I absolutely love it and I like anything maple-flavored.

You might wonder why you use Greek yogurt and not just regular yogurt for those of you who aren’t used to baking with Greek yogurt? Well, there’s less lactose in Greek yogurt, which means there’s less sugar than regular yogurt, and while it’s much denser, it’s lower in carbohydrates, lower in fat, and high in protein. It also has a somewhat tangy taste that combines well with sweet baked goods. In this Pumpkin Muffins Yogurt recipe, I chose to use 2 percent Greek yogurt because it is full of fat and therefore richer in flavor. I don’t suggest using non-fat Greek yogurt because the taste and texture of the muffins might most likely change. For this Pumpkin Muffins Yoghurt recipe, you can use either plain or vanilla yogurt.
There’s also no butter and no milk in this recipe because of Greek yogurt and oil.

Pumpkin Muffins Yogurt

This simple recipe for homemade Yogurt Pumpkin Muffins is fast, simple, and the best. They are sweetened naturally, low in calories, low in fat, and child-friendly. Pumpkin puree is the best fall breakfast recipe to use.

Course: Breakfast, Snack
Cuisine: American
Keyword: healthy pumpkin recipes, pumpkin puree muffins
Servings: 12 muffins
Calories: 184 kcal


1 cup of canned pumpkin puree
2/3 cup of maple syrup or honey
1/4 cup 2% of Greek yogurt, plain or vanilla
1/4 cup of vegetable oil
1 egg
2 teaspoons of vanilla extract
1 2/3 cups of whole wheat flour
1 teaspoon of cinnamon
1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of nutmeg

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