Told you I can’t get enough of pumpkin. This is why I love fall!
Shocker…I still had a bunch of cans leftover from all the other pumpkin recipes I’ve whipped up in the kitchen this season so I decided to make these Saturday morning to go along with my hot chocolate.
No I don’t drink coffee.
We’ve been through this.
I found a recipe that was already fairly healthy, but decided to lighten them up even more by taking the oil out completely and using unsweetened applesauce. I hope you keep this on hand because it really is the greatest substitution in baking PERIOD! I also added Greek yogurt, chopped nuts and some spices to make these muffins delicious and packed full of protein. Perfect way to start your day if you ask me.
Preheat oven to 350 degrees F. Spray your muffin tin with cooking spray and set aside.
In a medium bowl, whisk together flours, baking powder, baking soda, pumpkin spice and cinnamon and set aside.
In a large bowl using your stand mixer, combine applesauce, pumpkin puree, yogurt, egg and sugar. Add in dry ingredients and mix until just combined (don’t over mix).
Fill your muffin tin almost to the top with the pumpkin mixture. Sprinkle with reserved sugar, walnuts and rolled oats, if desired.
Bake in the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool and enjoy!
Notes
Serving Size: 1 muffin • Calories: 120 • Fat: 1.4 g • Carbs: 23.4 g • Fiber: 2.3 g • Protein: 4.8 g • WW Points+: 3 pts
These look great! I made a similar muffin earlier this fall and froze them so I could have one as a treat for breakfast every now and then. Just finished my last one – I’ll try these next =)
120 calories each?! my-oh-my, this is pretty much genius in my book!
And I agree with the applesauce (and even better when home made)- I recently made a cocoa pumpkin loaf and it was brilliant with it as a substitute for the fat!
I can’t wait to make these! I was wondering, would these work if i used all greek yogurt instead of applesauce? I don’t have any applesauce on hand, and i’ve heard you could use either to substitute for oil. Thank you!
When on earth am I going to get to hang out with you?!
These look incredible. I still wish I’d have known you when we were in DC – we could have spent whole weekends eating pumpkin everything and going wine tasting!
Cannot wait to try these! I was just about to declare myself “over” pumpkin but I love whole wheat muffins and your version looks too good to pass up. Trying it this weekend!
Ive literally been living off of these. Halved the sugar though and subbed in some splenda. Heaven. On. Earth. Even the bf is on a baking kick now! Trying the chocolate banana bread tonight with my no carb isopure whey protein! If its anything like these pumpkin muffies, the recipe will be another keeper!
im hoping you can answer this in the next two minutes because i’m already at this step- but how much pumpkin puree? my can is 15 oz? is that too much? it seems pretty big but its the smallest size at the store :/
Love these pumpkin muffins with out all the fat.. making some for my grandson..thank you for your recipes. I love your site. I haven’t found anything i didn’t like so far. keep the recipes coming 🙂
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