Wednesday, September 12, 2012

Low Fat Pumpkin Muffins

Last week I gave you a peek of some muffins I made.

Yep, I made them, 
not Mr. Fanatic.

You might think I'm a little nuts to be proud of these, but I am because the recipe is something I adapted from another recipe. No small feat, considering I don't really like to cook.

Now that the mornings are cooler and Fall is fast approaching, these muffins would be great to make for breakfast. My girls loved them when they were little and I made them often when we lived in California.
The sad thing is that after we moved into our house 12 years ago, I misplaced the recipe and never made them again, until now.

A few months ago, I tore through all my cookbooks, recipe folder and recipe box(like they get used a lot by me. lol), determined to find that darn recipe. 

After going through them several times, I went through the recipes on the cards in my recipe box one more time, but this time, I took out each recipe card that  I kept in a plastic sleeve. Lo and behold, the missing recipe for my pumpkin muffins was stuck in between a double, folded over card. 

Can't tell you how happy I was!
I think I was actually jumping up and down after finding it!!!

The recipe is a healthier, low fat version of the pumpkin bread recipe that everyone has. I make the pumpkin
bread at Thanksgiving and Christmas. A loaf of pumpkin bread makes a good  hostess gift or part of a larger gift, too.

 Here's the Low Fat Pumpkin Muffin recipe:

Blend together:
2 egg whites
1  whole egg
1 cup honey
 then add 1 cup canned pumpkin

In a separate bowl blend with a wisk:
1 2/3 cup Bob's Red Mill whole wheat pastry flour (this isn't regular whole wheat flour and HAS to be Bob's Red Mill because it is a really finely ground flour)
3/4 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
3/4 tsp baking soda
1/4 tsp baking powder
3/4 tsp salt

Add dry ingredients to liquid. Mix just until blended.  Fill greased muffin tins almost full. Bake at 350 degrees for 20-25 minutes. Makes 17 muffins.

* I bought Bob's Red  Mill flour off Amazon since I couldn't find it anywhere in my area. I tried using a couple of other brands of whole wheat pastry flour, but they were too coarsely ground and the muffins didn't taste as good.

 The muffins taste great with a little butter. Who am I kidding? They taste great with a LOT of butter. But, since the muffins themselves are lower in fat...ok, now I'm justifying!
The muffins are still high in carbs(because of the honey), so I TRY to make them on a day when everyone is home or am going somewhere that I'm sharing. 

Thought I'd include the pumpkin bread that I adapted the recipe from and make at Christmas and Thanksgiving.

Combine and mix well:
2 eggs( beaten)
1 1/2 cups sugar
Set aside

1 cup canned pumpkin
1/2 cup oil (I use safflower or canola)
1/4 cup water
Blend thoroughly

In another bowl, combine:
1 2/3 cup flour
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
Add dry ingredients to wet and blend thoroughly.

Bake in greased large loaf pan for 1 hour at 350 degrees. This recipe will fill 3 small loaf pans, as well. Bake the small loaf pans for 40 to 45 minutes at 350 degrees. 

Hope you try the recipes and like them as much as I do!



  1. These look delicious, Pam...I love them in the pretty basket! I need some low fat recipes, like anyone, and this is going in my recipe file!


  2. I love this recipe...and such a fan of Bob's Red Mill that it has honey in the recipe!...Glad you found it to share it with us!!

  3. Wow that sounds great! Never heard of this flour- iI'll have to see if we have it around here. Cute basket!

  4. I found your blog on pinterest and I am glad I did! Those Pumpkin Muffins look delish! :)

  5. I love this recipe. those pumpkin muffins look delish! :) :) Thanks to you for this.

  6. Thanks for sharing for this recipe. Yummy


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