Pumpkin Muffins

It’s amazing how even the simplest ingredient swaps can make a difference when you’re trying to lose weight. For instance, this muffin recipe uses pumpkin puree instead of butter to create a lighter, delicious version. The end result is a tasty pumpkin muffin that’s much lower in fat and calories!

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  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 1 cup natural sweetener
  • 1/2 cup canola oil
  • 2 large eggs
  • 1/2 can (15 oz) pumpkin puree
  • 1/2 cup unsweetened applesauce


Preheat the oven to 375ºF. Whisk together the flour, baking soda, salt, cinnamon, nutmeg and set aside. Whisk the sweetener, oil, eggs, pumpkin puree, and applesauce. Add in the dry ingredients and fold with a spatula until the flour has been absorbed. Place in muffin tins and bake 20 to 25 minutes. Cool for 10 minutes.