Low Fat Pumpkin Spice Muffins

Satisfy your seasonal cravings guilt-free with these Low Fat Pumpkin Spice Muffins—warm, tender, and perfectly spiced with all the cozy flavors of autumn! Made with a wholesome blend of all-purpose and whole wheat flours, these muffins achieve a moist texture thanks to a clever combination of canned pumpkin puree and unsweetened applesauce, eliminating the need for excess oil or butter. A touch of brown sugar offers just the right amount of sweetness, while low-fat buttermilk keeps every bite light and fluffy. With just 15 minutes of prep and a quick bake time, these muffins are a healthy, flavorful treat you can enjoy for breakfast, a snack, or dessert. Whether you're looking for a low-fat baking option or simply a seasonal twist, these pumpkin spice muffins are the ultimate fall-inspired indulgence!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a separate medium bowl, mix the pumpkin puree, unsweetened applesauce, and brown sugar until smooth.

Step 4

Add the eggs, one at a time, to the wet ingredients, beating well after each addition. Stir in the vanilla extract.

Step 5

Add half of the dry ingredients into the wet mixture and gently fold together using a spatula.

Step 6

Pour in the buttermilk and mix until just combined. Be careful not to overmix, or the muffins may become dense.

Step 7

Fold in the remaining dry ingredients, again mixing until just combined and no flour streaks remain.

Step 8

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 9

Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

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

Serving size	(956.7g)

Amount per serving	% Daily Value*
Calories	1675.3

Total Fat 21.2g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 1.9g
Cholesterol 381.9mg	0%
Sodium 2457.7mg	0%
Total Carbohydrate 334.3g	0%
Dietary Fiber 21.0g	0%
Total Sugars 132.1g
Protein 45.6g	0%

Vitamin D 143.5IU	0%
Calcium 423.4mg	0%
Iron 17.5mg	0%
Potassium 1509.7mg	0%

*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.

Source of Calories

Fat: 11.2%

Protein: 10.7%

Carbs: 78.2%