Pumpkin Raisin Muffins Fat Free Dairy Free Egg Free
Start your morning off right with these wholesome Pumpkin Raisin Muffins, a guilt-free treat that's fat-free, dairy-free, and egg-free! Perfectly spiced with cinnamon, nutmeg, and ginger, these tender muffins blend the natural sweetness of pumpkin puree, unsweetened applesauce, and a touch of maple syrup for a delightful flavor explosion. The addition of old-fashioned rolled oats and chewy raisins adds heartiness and texture to each bite, making them a satisfying snack or breakfast option. Quick to prepare in just 15 minutes and baked to perfection in under 25, these easy, allergen-friendly muffins are ideal for everyone, from plant-based eaters to those seeking lower-fat baked goods. Whether enjoyed fresh out of the oven or stored for later, they’re a deliciously cozy way to warm up your day.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Old-fashioned rolled oats
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 1 cups Pumpkin puree (unsweetened)
- 0.5 cups Unsweetened applesauce
- 0.25 cups Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cups Raisins
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly spray with nonstick cooking spray.
In a large mixing bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a separate bowl, stir together the pumpkin puree, applesauce, maple syrup, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix, or the muffins may become dense.
Fold in the raisins, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-22 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 pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1935 mg | 84% | |
| Total Carbohydrate | 325.3 g | 118% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 126.7 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2064 mg | 44% | |
*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.
