Decadent Pumpkin Muffins

Decadent Pumpkin Muffins

105 Reviews 6 Pics
  • Prep

    25 m
  • Cook

    18 m
  • Ready In

    55 m
Recipe by  JRS22302

“I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavor!”

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Adjust Servings

Original recipe yields 24 muffins



  1. Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
  2. In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
  3. Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

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Reviews (105)

Rate This Recipe
theobromine goddess

theobromine goddess

PLEASE MAKE!!! These are awesome! I made a few adjustments to the recipe though. I use half wheat flour, 1/2 cup less sugar and added chocolate chips. I also used 4 whole eggs(instead of whites) and omitted the water and allspice. Believe me, these turned out really well and several eaters told me they were the "best muffins they'd ever had" wow! I bet a few walnuts would be great too.



The recipe has great flavor, but I didn't follow it by the book. I actually used some of theobromine goddess' suggestions from above in the hopes of avoiding the "rubbery" texture everyone seems to be getting. Rather than using 3 egg whites and 1 whole egg, I used 4 whole eggs. I also eliminated the water from the recipe entirely. Also, instead of raisins, I used dried cherries, cut in half. The muffins came out GREAT. I love that they don't need butter or oil. They're SO MOIST and have that wonderful pumpkin spice flavor. I antisipate making them again and again... they'll be great for the holiday baking season!



These were spectacular! I made some changes based on previous suggestions and loved the result. Here's what I did: substituted 1 cup of the flour with 1 cup of rolled oats; substituted 1/2 cup of the white sugar with Splenda; used 1-1/2 cups plain low fat yogurt as a substitute for applesauce and vanilla yogurt; added 1 tsp vanilla; used 3 whole eggs, and threw in a 1/2 cup of water because the batter was so thick. Baked the muffins in the giant muffin tins -- result was 12 perfectly baked muffins in 20 minutes. They were wonderful out of the oven but the next day were better -- the flavor settled in and the muffins became dense. Now it's day 3 and they're even better, especially with apricot jam. THANK YOU TO EVERYONE!!

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Amount Per Serving (24 total)

  • Calories
  • 174 cal
  • 9%
  • Fat
  • 0.6 g
  • < 1%
  • Carbs
  • 39.9 g
  • 13%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 334 mg
  • 13%

Based on a 2,000 calorie diet



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Pumpkin Wheat Honey Muffins


next recipe:

Barb's Pumpkin Chocolate Chip Muffins