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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 3

In a separate bowl, stir together the pumpkin puree, applesauce, maple syrup, and vanilla extract until well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix, or the muffins may become dense.

Step 5

Fold in the raisins, ensuring they are evenly distributed throughout the batter.

Step 6

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

Step 7

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

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.

Step 9

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

Serving size	(745.6g)

Amount per serving	% Daily Value*
Calories	1428.8

Total Fat 6.0g	0%
Saturated Fat 0.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1935.3mg	0%
Total Carbohydrate 325.3g	0%
Dietary Fiber 21.5g	0%
Total Sugars 126.7g
Protein 30.2g	0%

Vitamin D 0IU	0%
Calcium 202.2mg	0%
Iron 14.7mg	0%
Potassium 2064.5mg	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: 3.7%

Protein: 8.2%

Carbs: 88.2%