More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Addictive Pumpkin Muffins

SUBMITTED BY: MIDNITEJASMINE PHOTO BY: lobashi

"This is my lower fat version of a pumpkin bread recipe using extra pumpkin and no oil. You can also substitute artificial sweetener for half of the sugar, and some whole wheat flour for nutrition, and they still taste great. They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready."

RECIPE RATING:

Read Reviews (112)

Review/Rate This Recipe

PREP TIME	15 Min
COOK TIME	35 Min
READY IN	1 Hr
Original recipe yield 36 muffins

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups raisins
4 3/4 cups all-purpose flour
4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
6 eggs
1 (29 ounce) can pumpkin
1 cup unsweetened applesauce
1 cup chopped walnuts

DIRECTIONS

Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

ADVERTISE WITH US

REVIEWS

Reviewed on Jan. 25, 2004 by Shelly K.

ADDICTIVE is right!!! My picky two-year old and I absolutely love these muffins. Very... MORE

Reviewed on Jun. 23, 2006 by SHYLYCENTRALRAIN

These muffins are a staple in our household. I use whole wheat flour instead of white and... MORE

Reviewed on May 17, 2006 by emmy

I cut this recipe in half. I used 1 c whole wheat flour, 1 cup all purpose flour and 1/2 cup... MORE

Reviewed on Jan. 9, 2006 by Christine

These are sooooo yummy, but I made some modifications - personal preference. I use whole wheat... MORE

Reviewed on Nov. 25, 2005 by LovesCheese

Wonderful!! I used less sugar per other reviews (about 3/4 cup rather than 1 1/3 cups for 1/3... MORE

Reviewed on Dec. 18, 2006 by firesign10

These are excellent! I made half a batch and they were all gone by the next day, I used whole... MORE

Reviewed on Nov. 29, 2006 by lobashi

i didn't want to rate this recipe with stars because i made a lot of changes (thus a rating... MORE

Reviewed on Aug. 12, 2006 by linnygirl

This was my first time to make muffins w/o oil and they were amazing. I did make a few... MORE

Reviewed on Jan. 9, 2006 by KBOVER

Good and easy. My hubby likes it better without the raisins, so I make half the batch without... MORE

Reviewed on Nov. 12, 2005 by FYSTYONE

The muffins smelled wonderful, they looked fine, were fairly moist, but they didn't have a... MORE

MORE MEMBER REVIEWS