Low-Calorie Pumpkin Spice Muffins
Pumpkin spice season without the guilt? Yes, please. These Low-Calorie Pumpkin Spice Muffins are soft, moist, and packed with warm autumn flavors—but way lighter than your usual bakery muffins. Perfect for breakfast, snack time, or a cozy treat with coffee.
Basically, pumpkin spice magic in a low-calorie, handheld form.
Why This Recipe Is Awesome
- Low in calories, so you can enjoy more than one without guilt.
- Moist and tender thanks to pumpkin puree.
- Bursting with fall spices—cinnamon, nutmeg, and a hint of ginger.
- Quick and easy—one bowl, no fuss.
- Kid-friendly and adult-approved—soft, flavorful, and naturally sweetened.
These muffins are proof that healthy can still taste indulgent.
Ingredients You’ll Need
- Rolled oats – 1 cup (or oat flour for smoother texture)
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Cinnamon – 1½ tsp
- Nutmeg – ¼ tsp
- Ginger – ¼ tsp
- Salt – ¼ tsp
- Pumpkin puree – 1 cup
- Unsweetened applesauce – ½ cup
- Sugar-free sweetener – ⅓ cup (adjust to taste)
- Eggs – 2 large
- Vanilla extract – 1 tsp
- Optional add-ins: chopped walnuts, pecans, or sugar-free chocolate chips – ½ cup
Step-by-Step Instructions
- Preheat the oven.
350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well. - Mix dry ingredients.
Combine oats (or oat flour), baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. - Mix wet ingredients.
In another bowl, whisk pumpkin puree, applesauce, sweetener, eggs, and vanilla until smooth. - Combine wet and dry.
Stir gently until just mixed—don’t overmix or muffins will be dense. - Fold in optional add-ins.
Nuts or sugar-free chocolate chips work perfectly here. - Scoop into muffin tin.
Fill each cup about ¾ full. - Bake.
20–25 minutes until a toothpick inserted comes out clean. - Cool.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. - Serve & store.
Enjoy fresh or store in an airtight container in the fridge for up to 5 days. Freeze extras if desired.
Common Mistakes to Avoid
- Overbaking – muffins dry out quickly; check early.
- Skipping spices – pumpkin puree alone is a bit bland.
- Overmixing batter – dense, tough muffins.
- Not greasing pan properly – muffins may stick, especially with oat flour.
- Using wet add-ins – raisins or fresh fruit can make muffins soggy.
Alternatives & Substitutions
- Flour swap: Almond flour or a mix of oat + almond flour for texture.
- Sweetener swap: Stevia, monk fruit, or erythritol—adjust to taste.
- Fat swap: Add a tablespoon of coconut oil for extra richness.
- Spice variations: Add a pinch of cloves or cardamom for a twist.
- Mini muffins: Reduce baking time to 12–15 minutes.
FAQ
How many calories per muffin?
Around 90–110 calories per muffin, depending on size and add-ins.
Can I freeze these muffins?
Yes! Wrap individually or store in a container for up to 2 months.
Can I use canned pumpkin?
Yes! Just make sure it’s plain pumpkin puree, not pumpkin pie filling.
Do they taste “healthy”?
Not at all! Sweetened naturally and spiced perfectly, they taste indulgent.
Can I add chocolate chips?
Yes! Sugar-free chocolate chips work beautifully.
Are these kid-friendly?
Absolutely. Soft, flavorful, and naturally sweet—kids love them.
Final Thoughts
These Low-Calorie Pumpkin Spice Muffins are moist, spiced, and perfect for autumn—or anytime you want cozy flavors without guilt.
Bake a batch, enjoy one for breakfast, or stash a few for a snack—low-calorie deliciousness never tasted so good.
