Skinny Pumpkin Muffins

 Skinny Pumpkin Muffins

When we were growing up, our Mom always made muffins. I loved getting home from school with that muffin aroma floating around the house.  My daughter just started school so I made sure I had some fresh muffins waiting for her!
If you like pumpkin recipes, then you are going to love these! These muffins taste so good and are on the healthier side. They are made with whole wheat and they still will have your family coming back for more! Hope you like them as much as we did!

Serves: 14

Skinny Pumpkin Muffins

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

  • 1 1/2 cups whole-wheat flour
  • 1 1/2 cups old-fashioned oats
  • 3/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups canned pumpkin
  • 3 tablespoons canola oil
  • 1/4 cup low-fat milk
  • One large egg
  • One large egg white
  • 1/2 cup milk chocolate chips (you can use dark chocolate)

Instructions

  1. Preheat oven to 375ºF, and line muffin tin with cupcake wrappers.
  2. Whisk dry ingredients and spices together in a large bowl.
  3. Add pumpkin, oil, milk, egg, and egg white to a medium-size bowl, and mix thoroughly. Add wet ingredients to dry ingredients, and mix well. Stir in your chocolate chips.
  4. Fill muffin tins about 3/4 of the way full.
  5. Bake about 15 to 18 minutes
  6. Makes 14 muffins.
Cuisine: American | Recipe Type: Breakfast
7.6.4
358
http://www.sixsistersstuff.com/recipe/2014/08/skinny-pumpkin-muffins/


Skinny Pumpkin Muffins 2

 

Looking for other delicious Pumpkin Recipes?
These are some of my favorites!
Pumpkin Pie Cake
Pumpkin Snickerdoodle Cookies
Easy Pumpkin Dump Cake
Pumpkin Coffee Cake
Pumpkin Muffin Bites
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Comment on this Recipe

10 Responses to “Skinny Pumpkin Muffins”

    • Generally, you can replace white flour with whole wheat flour of the same type (bread for bread, all purpose for all purpose), substituting one for one. However, products made with whole wheat flour will usually be more dense. Always remember when using any all purpose flour for items such as muffins and cookies to mix as little as possible to avoid forming glutens, which will toughen the final result. Hope this helps!
  1. Amanda Courtney
    This looks amazing. I have leftover pumpkin puree, but I didn't know what to use it for because everything is sweets! (I love to keep things healthy. :) ) I think I could use this for a quick breakfast since I am a Dental Hygiene student with an unfathomable homework load. I was wondering though if you think it's possible to substitute the sugar for applesauce?
    • I tried to find some information for you on substituting applesauce for sugar in baking. Here is some info I found for you and hoping it will help! "For cakes and bakes, you can reduce the sugar content by up to half when you use apple sauce. All you need to do is cut the sugar in half, then add the same amount of apple sauce plus about 1/3 more. For example, if a recipe calls for 1 cup of sugar, you can use 1/2 a cup of sugar and about 3/4 a cup of apple sauce (1/2 a cup, plus about 1/3 more). For this substitution, you will need to cut down a bit on the recipe?s liquids. Reduce the recipe?s main liquid by about 1/4 for every cup of apple sauce added."
  2. These muffins are amazing! I did a nutrition break down on them and they really are healthy and delicious. I love that you cut half of the flour out with oats - it gives them a great texture. Thanks for sharing the recipe! I just featured this recipe on my blog and I'd love if you'd check it out! :) http://bigcitydreamsbyabby.blogspot.com/2014/10/pumpkin-muffins.html

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