Looking for a quick and nutritious snack this thanksgiving weekend? Try these tasty low-fat pumpkin muffins from Anna Olson that are a cinch to whip up and easy on the waistline.
These muffins get their delicious moist texture and natural sweetness from pureed pumpkin instead of relying purely on sugar and oil, so you can indulge in this classic autumnal treat and not feel guilty.
Anna Olson’s Low Fat Pumpkin Muffins
- 1 cup whole wheat flour
- ⅔ cup all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 ½ cups pure pumpkin purée
- ⅔ cup packed demerara or dark brown sugar
- ⅔ cup buttermilk
- 2 egg whites
- 3 tbsp vegetable oil
- pumpkin seeds (optional)
- Preheat the oven to 375°F and line a 12-cup muffin tin with large paper liners.
- Stir the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, nutmeg and allspice in a large mixing bowl.
- In a separate bowl, whisk the pumpkin, brown sugar, buttermilk, egg whites and vegetable oil.
- Pour the liquids into the dry mixture and stir just until blended. Spoon the batter into the muffin cups and sprinkle pumpkin seeds on top.
- Bake for 20 to 25 minutes, until a tester inserted into the centre of a muffin comes out clean.
- Cool the muffins for 20 minutes before removing from the tin. The muffins can be stored in an airtight container for up to 3 days or frozen. Do not refrigerate.
I added pumpkin seeds to the top for some added crunch but you can also sprinkle them with raw sugar, or stir in cranberries or other nuts into the batter to mix it up. Happy baking and happy thanksgiving everyone!