Tasty vegan muffins that are low-fat. Much of the fat content in this recipe is from the chocolate chips, but they are soooo worth it!
Muffins
Light Pumpkin Chocolate Chip Muffins
You’ll never believe these muffins are light! Made with substitutions that won’t take away from taste. They are oh, so yummy. The batter is thick and sticky, so spray muffin papers with non-stick spray.
Pumpkin Muffins I
These simple but tasty muffins will fill your house with a warm and wonderful aroma. They are full of goodies like raisins, nuts, pumpkin and spices.
Pumpkin Pie Muffins
I made this recipe this fall when I was craving something seasonal. After trying other recipes that just lacked that homey pumpkin-pie taste, I decided to make my own. It makes about 24 large muffins or 6 muffins and a loaf. Even though they last well in the refrigerator, you may want to halve the recipe for individuals or small families. Add some cream cheese frosting and they’d make great cupcakes.
Pumpkin Nut Muffins
Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.
Cream Cheese Filled Pumpkin Muffins
There’s nothing I like better than a certain coffee chain’s ‘Pumpkin Spice Latte’ and one of their ‘Pumpkin Cream Cheese Muffins.’ I don’t like paying the price, so I cloned them to the best of my ability at home.
Barb’s Pumpkin Chocolate Chip Muffins
They may sound a little weird, but if you decide to use some good semi-sweet chips, they turn out mighty tasty. You may substitute walnuts for the chocolate chips if you wish.
Mini Pumpkin Muffins with Orange Drizzle
Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.
Pumpkin Spice Muffins
If you like a moist, sweet muffin rich with cinnamon and nutmeg, then look no further. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
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!
Pumpkin Muffins with Streusel Topping
This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.
Pumpkin Chip Muffins
This is a yummy muffin recipe that has become an annual tradition, especially for fall and Halloween class parties. Especially tasty when they are still warm, these pumpkin muffins are full to brimming with chocolate chips!
Pumpkin Wheat Honey Muffins
The goodness of whole wheat flour and pumpkin sweetened with honey. Plump raisins and chopped walnuts add to the wholesome goodness of these muffins. Good for breakfast, brunch or snack!
Addictive Pumpkin Muffins
This is my lower fat version of a pumpkin bread recipe using extra pumpkin and no oil. You can also substitute artificial sweetener for half of the sugar, and some whole wheat flour for nutrition, and they still taste great. They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it’s ready.
Easy Pumpkin Muffins
Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.
Lemon Poppy Seed Muffins with Truvia® Baking Blend
These muffins combine the tart bite of fresh lemons with the crunch of poppy seeds. Made with Truvia® Baking Blend, this muffin contains 35% fewer calories and has 75% less sugar* than the full sugar version.
