Best 2 Light Pumpkin Muffins Recipes
Craving a sweet and cozy treat? Look no further than these delectable Light Pumpkin Muffins! These muffins are not only incredibly moist and flavorful, but also packed with wholesome ingredients that make them a healthier choice. Each bite offers a delightful blend of classic pumpkin spice flavors, perfectly balanced with a hint of sweetness. What's more, this recipe includes variations for gluten-free, vegan, and sugar-free muffins, catering to different dietary preferences and ensuring everyone can enjoy these delightful treats. Get ready to indulge in a guilt-free indulgence that is perfect for breakfast, snacks, or even dessert.
**Here's a quick look at the delicious recipes you'll find inside:**
* **Classic Light Pumpkin Muffins:** These muffins are the epitome of fall baking, featuring a moist and tender crumb, perfectly spiced with cinnamon, nutmeg, and ginger. They're sure to become a staple in your kitchen during the pumpkin season.
* **Gluten-Free Light Pumpkin Muffins:** For those with gluten sensitivities or preferences, these muffins offer the same delicious pumpkin flavor without compromising on texture or taste. Made with a blend of gluten-free flours, they're just as light and fluffy as their classic counterparts.
* **Vegan Light Pumpkin Muffins:** These muffins are a delightful treat for vegans and those seeking plant-based options. They're made with almond milk and flax eggs, resulting in a moist and flavorful muffin that's sure to satisfy your cravings.
* **Sugar-Free Light Pumpkin Muffins:** For those watching their sugar intake or seeking a healthier alternative, these muffins are a perfect choice. They're sweetened naturally with pureed dates, providing a subtle sweetness without compromising on flavor.
No matter your dietary preferences or restrictions, these Light Pumpkin Muffins have a recipe variation that's perfect for you. So, grab your apron and let's embark on a baking journey that's both delicious and guilt-free!
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.
Provided by Brinna
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray.
- Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.
- Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 31.7 g, Cholesterol 11.6 mg, Fat 7.1 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 2.6 g, Sodium 427.9 mg, Sugar 15.9 g
LIGHT PUMPKIN MUFFINS
from Cooking Light Magazine. Yummy and relatively guiltless. Makes big, fluffy muffins with a slightly crispy top. 3 WW points per muffin for those who keep track.
Provided by jenpalombi
Categories Quick Breads
Time 35m
Yield 18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
- Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
- Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
- Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Tips:
- Use fresh pumpkin puree for the best flavor. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but be sure to drain it well before using.
- Don't overmix the batter. Overmixing will make the muffins tough.
- Fill the muffin cups only about 2/3 full. The muffins will rise as they bake.
- Bake the muffins until a toothpick inserted into the center comes out clean. This will usually take about 20-25 minutes.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve the muffins warm or at room temperature.
Conclusion:
These light pumpkin muffins will be a hit with everyone who tries them. If you are looking for a delicious and healthy muffin recipe, look no further. These pumpkin muffins are an excellent dessert item for any occasion. They can be made ahead of time and stored in an airtight container at room temperature or in the refrigerator. If you are looking for a way to dress them up for a special occasion, you can try topping them with a cream cheese glaze or whipped cream.
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