Virtually Fat Free Mini Pumpkin Muffins
Indulge in the warm, spiced flavors of fall with these Virtually Fat Free Mini Pumpkin Muffins, a guilt-free treat that's as wholesome as it is delicious. Made with nutrient-packed pumpkin puree and naturally sweetened with a hint of unsweetened applesauce and brown sugar, these moist and tender muffins are perfectly balanced with the comforting spices of cinnamon, nutmeg, and ginger. At only 10 minutes of prep time, these low-fat mini muffins come together in no time, and optional mini chocolate chips add a delightful touch for those with a sweet tooth. Ideal for breakfast on the go, snack time, or even as a light dessert, this recipe yields 24 bite-sized portions of autumnal perfection. With just 12 minutes of baking, you'll have a batch of these satisfying muffins ready to enjoy or share. Perfect for health-conscious bakers, these muffins are low in fat but full of flavor—truly a must-try!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 2 large Egg whites
- 0.75 cups Pumpkin puree (unsweetened)
- 0.5 cups Applesauce (unsweetened)
- 0.5 cups Brown sugar
- 1 teaspoons Vanilla extract
- 0.25 cups Mini chocolate chips (optional)
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly coat a mini muffin tin with non-stick cooking spray or line with mini muffin liners.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, whisk together the egg whites, pumpkin puree, applesauce, brown sugar, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing to keep the muffins tender.
If desired, fold in the mini chocolate chips for a touch of sweetness.
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2050 mg | 89% | |
| Total Carbohydrate | 252.7 g | 92% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 113.4 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1348 mg | 29% | |
*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.
