Decadent Pumpkin Muffins

          

I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavor!

Original recipe makes 24 muffins

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 cups canned pumpkin puree
1 1/2 cups white sugar
1/2 cup light brown sugar
1/2 cup applesauce
1 cup fat free vanilla yogurt
4 egg whites
1 egg
2/3 cup water
1 cup raisins

  • PREP

    25 mins

  • COOK

    18 mins

  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
  2. In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
  3. Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

Nutrition

Calories: 174 kcal
Carbohydrates: 39.9 g
Cholesterol: 9 mg
Fat: 0.6 g
Fiber: 1.8 g
Protein: 3.7 g
Sodium: 334 mg