These Low Fat Pumpkin Muffins are soft, fluffy, and filled with cozy pumpkin spice flavor. They're lighter than your average muffing but still taste like a sweet fall treat.
This recipe has a healthier baking swap that allowed me to enjoy a delicious muffin without a lot of fat. They are just as comforting as my regular Pumpkin Chocolate Chip Muffins, and make a great grab and go snack with a touch of sugar-free chocolate!
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Why You'll Love This Recipe
Lightened up: made with egg whites and fat free milk for a healthier option.
Pumpkin spice: warm and cozy flavors perfect for fall baking.
Chocolatey bites: sugar free mini chocolate chips balance the spice with a chocolate flair.
Snack or breakfast: great with coffee or tucked in a lunchbox.
Key Ingredients
See the recipe card below for full list of ingredients and instructions.
- Pumpkin puree: naturally moist and adds flavor without extra fat.
- Fat free milk: keeps the muffins tender and fluffy while lightening fat and calories.
- Egg whites: make the crumb lighter and reduce fat.
- Pumpkin pie spice: brings all the warm seasonal flavors.
- Sugar-free chocolate chips: a little indulgence in every bite.
Ingredient Substitutions
These substitutions below are ok to make without changing the nutrition information too much.
- Low fat milk instead of skim milk if you want a richer flavor.
- Coconut oil in place of olive oil.
- Dark chocolate chips instead of sugar free.
Variations on Low Fat Pumpkin Muffins
- Nut lovers: add chopped walnuts or pecans for crunch.
- Mini muffins: bake in a mini muffin tin for quick snacks.
- Spiced glaze: drizzle with a light cinnamon glaze for a bakery-style finish.
Tips for Perfect Pumpkin Muffins
- Measure flour lightly: too much flour. makes muffins dense.
- Don't overmix: stir wet and dry ingredients together gently and until just combined.
- Bake until just done: a toothpick should come out clean but not dry.
How To Store
Keep muffins in an airtight container at room temperature for 3 days or refrigerate for up to 5 days. Freeze for up to 3 months.
Serve With...
Thse low fat pumpkin muffins are delicious with a warm drink. Try them with a hot Amaretto Coffee for a cozy pairing or serve alongside these Chocolate Pumpkin Donuts for a fall-inspired breakfast spread.
More Easy Muffin Recipes You'll Love
If you enjoy these muffins, you might like my Croissant French Toast Muffins, Cherry Chocolate Chip Muffins, Praline Pumpkin Muffins, and Cranberry Chip Muffins.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Low Fat Pumpkin Muffins
Equipment
- Muffin tin
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Ingredients
- 3 cups all-purpose flour
- 1½ cups sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2⅓ cups Pumpkin puree canned
- ⅔ cup fat-free milk
- 3 large egg whites
- 2 teaspoons vanilla extract
- ⅓ cup olive oil
- ½ cup sugar-free chocolate chips
Instructions
- Preheat oven to 350℉. Line a 12 cup muffin pan with paper liners and set aside.
- In a large mixing bowl, blend flour through salt together and set aside.
- In another bowl, combine pumpkin through oil and blend together until well incorporated.
- Fold wet ingredients into dry until mixture is just combined. Fold in Chocolate Chips.
- Using a large scoop, divide between 24 muffins cups lined with cupcake liners.
- Bake 20 minutes or until toothpick comes out clean when inserted into center of muffin.
Lana@Never Enough Thyme says
I just love all the pumpkin treats this time of year. These muffins really look so delicious. I'm definitely going to try them.
bellini says
Good to now that we still have our sweets with something so seasonal and delicious Shelby.