Simple Sweet Potato or Pumpkin Muffins Low Calorie

Perfect for a guilt-free snack or wholesome breakfast, these **Simple Sweet Potato or Pumpkin Muffins** are a low-calorie delight packed with flavor and nutrition. Made with hearty whole wheat flour and rolled oats, these muffins are naturally sweetened with maple syrup or honey and get their moist, tender texture from unsweetened applesauce and your choice of sweet potato or pumpkin puree. A dash of cinnamon and nutmeg adds warm, cozy spice to every bite, while optional mix-ins like chopped nuts or dark chocolate chips take them to the next level. Ready in just 35 minutes, these fluffy muffins are ideal for meal prep and can be enjoyed fresh or stored for later. Whether you're craving a fall-inspired treat or a healthier baked good, these muffins check all the boxes—low calorie, easy to make, and absolutely delicious!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 120 grams Whole wheat flour
• 50 grams Rolled oats
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Ground cinnamon
• 0.25 teaspoons Ground nutmeg
• 0.25 teaspoons Salt
• 200 grams Sweet potato or pumpkin puree (unsweetened)
• 1 large Egg
• 60 grams Unsweetened applesauce
• 60 milliliters Maple syrup or honey
• 1 teaspoons Vanilla extract
• 120 milliliters Low-fat milk (or plant-based milk alternative)
• 30 grams Optional: Chopped nuts or dark chocolate chips

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

Step 2

In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir until well mixed.

Step 3

In a separate medium bowl, whisk together the sweet potato or pumpkin puree, egg, unsweetened applesauce, maple syrup or honey, vanilla extract, and milk until smooth and fully combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; the batter will be slightly thick.

Step 5

If using optional add-ins like chopped nuts or dark chocolate chips, fold them into the batter gently.

Step 6

Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.

Step 7

Place the muffin tin in the preheated oven and bake for 18-20 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 tin for 5 minutes. Then transfer to a wire rack to cool completely.

Step 9

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months.

Nutrition Facts

Serving size	(716.2g)

Amount per serving	% Daily Value*
Calories	1318.8

Total Fat 32.4g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 224.6mg	0%
Sodium 2180.9mg	0%
Total Carbohydrate 226.8g	0%
Dietary Fiber 31.0g	0%
Total Sugars 59.3g
Protein 43.9g	0%

Vitamin D 114.6IU	0%
Calcium 425.3mg	0%
Iron 11.1mg	0%
Potassium 1851.9mg	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: 21.2%

Protein: 12.8%

Carbs: 66.0%