These fat free 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.
Making muffins healthy
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 (:
Fat free pumpkin muffins recipe
- 3/4 cup granulated white sugar
- 1/4 cup egg whites (or sub 1 egg)
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 tsp salt
- 1/4 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1/4 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 3/4 full. Sprinkle pumpkin seeds on top
- Reduce oven temperature and bake at 350F for 20 – 25 minutes or until toothpick inserted comes out clean.
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Welcome to fiesta Friday, thanks very much for bringing your skinny pumpkin muffins. If they are the skinny version, does that mean I can help myself to 2? :). Love the ingredients, and the pumpkin seed topping. Enjoy your weekend, Happy Thanksgiving!
Thats what I always tell myself too! If it’s healthy it’s okay to have 2..or 5! 😉
These muffins sound really delicious, Cynthia. 😀
Thanks Jhuls!
yummm I can make this with my leftover pumpkin puree that’s been sitting in the fridge! usually my muffins end up really dense… =_______= I made pumpkin pancakes last week and I was so impressed with myself LOL
The tip to perfect muffins is to only stir until JUST COMBINED! Trust me on this one! You might still see a few streaks of flour but thats okay! Hope you like them if you try it out!
I hear you about making low-fat sweets. Many turn out pretty good but then there are some that just don’t quite make it. Pumpkin is an easier ingredient to work with. I made some mini cheesecakes and they turned out great. Trouble is I could eat 2 or 3 or 4… Your muffins sound delicious and I am sure I would have to eat more than 1 🙂
This looks wonderful for Thanksgiving–cannot wait for pumpkin pastries!