These fat free cake-like pumpkin muffins are super easy to make and are perfect for any season. Although it’s a fat free recipe, you won’t be able to tell because the pumpkin helps keep everything nice and moist on the inside.
They are perfect to have as a breakfast, as an afternoon snack or as an add-in to any lunch box!
Hello hello my lovely bakers,
I have finally completed my short 2 week practicum and am in nervous anticipation for my long 10 week one that happens in the new year.
I learned so much about teaching during the span of those weeks and the kids are incredibly adorable. But as much as I enjoyed being in a classroom every single day, it was absolutely exhausting and I can’t believe that I’m actually glad to be back at school attending my classes!
Being that I was finally able to have some more down time over the past week, it was only logical for me to get my pumpkin bake on!
I spent some time debating as to whether I wanted to go full on pumpkin and make a pumpkin pie from scratch or make simple pumpkin muffins but I decided to go with these instead because (unfortunately) my family isn’t a fan of pumpkin pie and I could always use a muffin or two in the morning for breakfast or to add to my lunch box as a sweet treat.
I decided to make these pumpkin muffins a little healthier by making them fat free because I knew that I would be eating quite a few of these in one sitting. I mean how could you possibly just have one of these delicious fellas?
Now, I’ve had my share of mishaps when it comes to fat free baking and I’m sure many of you can relate. Sometimes they turn out too moist and don’t bake all the way through, sometimes they end up being too gummy, and sometimes they end up being as hard as rocks.
But for some (miraculous) reason, these turned out amazing! They were light, moist and soft on the inside, the crumb was perfect and it had the perfect amount of lift to yield a fluffy bake, and it had the perfect amount of muffin top caramel-ization along the outside edges.
A few of my girl friends actually came over the day I baked them and tried them out for themselves. Not to brag or anything but even my friend who didn’t like pumpkin adored them! As a matter of fact, she still can’t stop thinking about them 🙂 Needless to say, they were scrumptious.
What has been your favorite pumpkin bake this season? I’d love to know and maybe try it myself! Feel free to link me up to them below in the comments (:
Have a great weekend,
This post was created for Fiesta Friday, a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!
- ¾ cup granulated white sugar
- ¼ cup egg whites (or sub 1 egg)
- 1½ cups all purpose flour
- 1½ teaspoon baking powder
- ¼ tsp salt
- ¼ teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- ¼ cup pumpkin seeds (for topping)
- Preheat oven to 375°F.
- Whisk the sugar, vanilla and egg whites together in a large bowl. Add in the pumpkin puree and soy milk. Stir until combined.
- Sift the all purpose flour, baking powder, salt, pumpkin spice, and cinnamon into the pumpkin mixture. Mix until just combined.
- Transfer into lined baking tins and fill each tin until it's ¾ full. Sprinkle pumpkin seeds on top
- Reduce oven temperature and bake at 350F for 20 - 25 minutes or until toothpick inserted comes out clean.