Skinny Pumpkin Muffins

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Questions & Reviews

1. Gloria says:

   Is it possible to have nutritional information on this??
2. Cyd says:

   Hi Gloria, Just click on the MAGIC button under the picture and then click on NUTRITION. It will give you all of the nutritional info on this recipe. Thanks so much for stopping by!
3. Nana Phyllis says:

   These look wonderful. Will make for my grandkids when they start school next week! I press the "pin it" icon, but Pinterest tells me the image is too small and it won't let me save your recipe?!
4. Anne says:

   I can't wait to try this recipe. What if I don't have wheat flour; will the recipe work with all purpose flour?
5. Casey Lammando says:

   Just made these and they are delicious!!
6. Cyd says:

   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!
7. Amanda Courtney says:

   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?
8. Carol says:

   Has anyone turned this into a loaf...wondering on baking time for a loaf (maybe a double batch loaf)? Thanks!
9. Cyd says:

   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."
10. Abby says:

    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
11. Tanya Onesti says:

    I used unsweetened applesauce in place of the oil. Same amount 3 Tablespoons - and I forgot to add the milk and they are delicious ! Just wondered if you could tell me the calories for one muffin made your way since I can't seem to find the MAGIC button - thank you I will make again!
12. Tanya says:

    I will use the milk next time though - I also used Dark chocolate chips again very good and I'm sure full of fiber with the whole wheat flour and old fashioned oats - thanks for the recipe finally a recipe where you use the entire can of pumpkin too! No waste!
13. Cyd says:

    Hi Tanya. We will add the nutrition button. Here is the link to MyRecipeMagic.com which has most of our recipes and their nutritional information. We will add the link from this site to the post. https://www.myrecipemagic.com/skinny-pumpkin-muffins-2501548968.html
14. Toni says:

    Love these recipes!
15. Dee says:

    This may seem like an odd question but how do the 6 measure flour? Scoop and level? Or lightly spoon into cup and level?
16. Cyd says:

    We scoop it up and level it out.
17. Sherri says:

    I would love to know that answer also.
18. Sherri says:

    I would love to know that answer also.