1 Gram Fat Pumpkin Spice Muffins Low Fat
Indulge in the cozy flavors of fall with these 1 Gram Fat Pumpkin Spice Muffins, a guilt-free treat that’s brimming with warm spices and wholesome ingredients. Perfectly moist and tender, these low-fat muffins are made with a blend of all-purpose and whole wheat flours, naturally sweetened with pumpkin purée and unsweetened applesauce, and spiced with cinnamon, nutmeg, and ginger for that classic pumpkin spice kick. With just 1 gram of fat per muffin, they’re a healthy choice for breakfast, snacks, or even as a light dessert. Easy to prepare in just 35 minutes, this recipe combines simple pantry staples with a diet-friendly twist, resulting in a batch of 12 muffins that are as satisfying as they are flavorful. Serve them warm with your favorite tea or coffee for the ultimate autumn-inspired treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 1 cup Canned pumpkin purée
- 0.5 cups Unsweetened applesauce
- 2 large Egg whites
- 0.75 cups Brown sugar
- 1 teaspoon Vanilla extract
- 0.5 cups Low-fat buttermilk
- Non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C) and generously spray a 12-cup muffin tin with non-stick cooking spray.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk until evenly blended and set aside.
In another medium-sized bowl, whisk together the canned pumpkin purée, unsweetened applesauce, egg whites, brown sugar, vanilla extract, and low-fat buttermilk until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, gently folding them together with a spatula. Be careful not to overmix—the batter should be thick but smooth with no visible streaks of flour.
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving.
Enjoy these delicious and low-fat pumpkin spice muffins as a snack, light breakfast, or dessert!
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2811 mg | 122% | |
| Total Carbohydrate | 340.8 g | 124% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 132.9 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 401 mg | 31% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1497 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
