Best 2 Low Carblow Fat Pumpkin Muffins Recipes

Indulge in the delectable goodness of our low-carb, low-fat pumpkin muffins, a delightful treat that combines health and flavor effortlessly. These muffins are not just another recipe; they are an experience that will tantalize your taste buds and leave you craving more. With a symphony of warm autumnal spices, these moist and fluffy muffins capture the essence of fall. Each bite is an explosion of pumpkin spice, perfectly balanced with a hint of sweetness. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step guide and detailed instructions will ensure your muffins turn out perfect every time. So, grab your apron, gather your ingredients, and embark on this culinary journey to create a batch of irresistibly delicious low-carb, low-fat pumpkin muffins that will be the star of your breakfast, brunch, or afternoon tea.

Check out the recipes below so you can choose the best recipe for yourself!

LOW-FAT OATMEAL PUMPKIN MUFFINS

Low-Fat Oatmeal Pumpkin Muffins image

Make and share this Low-Fat Oatmeal Pumpkin Muffins recipe from Food.com.

Provided by rockstarcuti306

Categories Quick Breads

Time 27m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1 cup quick oats
3/4 cup firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 cup canned pumpkin
3/4 cup nonfat milk
1/3 cup unsweetened applesauce
2 egg whites
1/4 teaspoon vanilla extract

Steps:

Preheat to 400.
Whisk the dry ingredients together.
Wisk wet ingredients together.
Combine the wet and the dry.
Grease muffin cups or tins.
Bake for 22-25 minutes and enjoy!

LOW CARB/LOW FAT PUMPKIN MUFFINS

Low Carb/Low Fat Pumpkin Muffins image

This is a take from a Low Carb Banana Muffin recipe that I just love. Didn't have any bananas one evening so decided to try them with pumpkin. I was unsure of the spices to add so would love some input from others.

Provided by suttercm

Categories Dessert

Time 30m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 11

Ingredients

3 cups oatmeal
2 tablespoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
2 cups pumpkin
1/4 cup Splenda sugar substitute
1/2 cup applesauce (can substitute 1/2 cup oil)
1/2 cup egg substitute (can substitute 2 eggs)
1 teaspoon vanilla

Steps:

Grind oatmeal in food processor to fine consistancy. Combine all dry ingredients (except Splenda). In seperate bowl combine all liquid ingredients and Splenda. Combine liquid with dry. Spoon into paper lined muffin pans.
Bake at 350 for 15-20 minutes, until tooth pick comes out clean.

Nutrition Facts : Calories 50.7, Fat 0.7, SaturatedFat 0.1, Sodium 179.6, Carbohydrate 9.6, Fiber 1.2, Sugar 0.8, Protein 1.9

Tips:

Use a combination of whole wheat flour and almond flour for a healthier muffin.
Add a tablespoon of chia seeds or flaxseed meal to the batter for an extra boost of fiber.
Use unsweetened applesauce or mashed banana as a natural sweetener instead of sugar.
Add a teaspoon of pumpkin pie spice for a classic fall flavor.
Top the muffins with a sprinkle of chopped nuts or seeds before baking.

Conclusion:

These low-carb, low-fat pumpkin muffins are a delicious and healthy way to enjoy fall flavors. They are easy to make and can be enjoyed by people of all ages. With their moist texture, sweet flavor, and pumpkin spice aroma, these muffins are sure to be a hit at your next gathering. Remember to store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months. Enjoy these delicious and healthy muffins as a snack, breakfast, or dessert.