Low Fat Pumpkin Spice Muffins

by Rachel on November 9, 2013

Low Fat Pumpkin Spice Muffins

Looking for a low fat pumpkin recipe to help celebrate the fall season without adding to your waistline? Look no further. These delicious bites are nearly guilt free, and full of fall flavor. If you wanted to walk on the wild side, you could frost them with a little cream cheese frosting. Either way, they will make a great addition to your fall baking rotation.

Low Fat Pumpkin Spice Muffins (makes twelve ½ cup muffins)

  • 1 cup plain yogurt
  • ¼ cup canola oil
  • 2 teaspoons lemon juice
  • ½ cup unsweetened smooth applesauce
  • 1 cup canned pumpkin
  • 2 eggs lightly beaten
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1½ cups all-purpose flour
  • ½ cup whole-wheat flour (I prefer White Whole Wheat Flour for muffins)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup brown sugar

Pre-heat oven to 325 degrees. Grease and flour ½ cup muffin tins (I find it easier to use baking spray – such a Pam, rather than greasing and flouring the pans. I use the “baking” version which includes flour in the vegetable spray).

In a medium-sized mixing bowl whisk together the yogurt, oil, lemon juice, lemon zest, applesauce, and eggs. In a large bowl whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, spices and salt. Add the wet ingredients to the dry ingredients. Mix until just blended. Pour the batter into the greased muffin tins. Place in the center of your pre-heated oven and bake for 20-25 minutes until they are just cooked through and a tester inserted in the middle of a muffin comes out clean. Allow to rest 1-2 minutes in the muffin tins, and then remove and cool completely before storing – or consume warm!

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