Low Fat Pumpkin Spice Muffins
Indulge in the warm, comforting flavors of autumn with these Low Fat Pumpkin Spice Muffins—a perfect blend of wholesome ingredients and seasonal spices. Made with a mixture of all-purpose and whole wheat flour, these moist and tender muffins are enhanced by the natural sweetness of pumpkin puree and unsweetened applesauce, making them a lighter yet flavorful treat. Infused with aromatic pumpkin pie spice and balanced with a hint of vanilla, they offer richness without excess fat thanks to low fat buttermilk. Ready in just over 30 minutes, these muffins are ideal for quick breakfasts, cozy snacks, or fall-inspired gatherings. Enjoy guilt-free indulgence packed with fall flavors while keeping your health in check!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons pumpkin pie spice
- 0.25 teaspoons salt
- 1 cups canned pumpkin puree
- 0.5 cups unsweetened applesauce
- 0.75 cups brown sugar
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 0.5 cups low fat buttermilk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners, or grease the tin with cooking spray.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, pumpkin pie spice, and salt until evenly combined.
In a separate medium bowl, mix the pumpkin puree, unsweetened applesauce, and brown sugar until smooth.
Add the eggs, one at a time, to the wet ingredients, beating well after each addition. Stir in the vanilla extract.
Add half of the dry ingredients into the wet mixture and gently fold together using a spatula.
Pour in the buttermilk and mix until just combined. Be careful not to overmix, or the muffins may become dense.
Fold in the remaining dry ingredients, again mixing until just combined and no flour streaks remain.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 334.3 g | 122% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 132.1 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 423 mg | 33% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1510 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.
