This an old recipe I posted back in 2011. I left the original there, but made some changes to it which lower the calories substantially. The new muffins weigh about 1.7 oz each and come in at around 75 calories without the chocolate chips.
- 1 cup of Fiber Gourmet in place of the white whole wheat
- 2-3 tablespoons of Magic Baker or Lakanto Classic in place of the Splenda, plus 1 teaspoon molasses.
- Replaced Fiber One with a tablespoon of wheat bran
- Replace Mrs. Butterworth’s with keto syrup (Wholesome Yum)
- Added some allulose sweetened chocolate chips (optional)
Old Notes
Old Notes: They’re not rich, dessert-like muffins, but they’d be good for breakfast or a snack. I just need some more opinions on the overall taste and texture, so if you try them let me know. My family thought they were good and couldn’t detect the aftertaste, but we all have different levels of sensitivity to that.
I put my estimated calories in parenthesis and then divided it all by 8 to get muffins with about 137 calories each. The muffins weighed about 1.8 oz each, so they were still pretty dense.
Lower Calorie Pumpkin Maple Muffins – Makes 8 to 10 (18 oz total)
1 cup (4.5 oz) white whole wheat flour, sift before measuring or weigh (450)
1 teaspoon baking powder
½ teaspoon pumpkin pie spice
¼ teaspoon salt
2 tablespoons Splenda brown sugar blend (60)
½ cup Fiber One cereal , crushed with a rolling pin (60)
¼ cup plus 2 tablespoons buttermilk (45)
4 tablespoons melted I Can’t Believe it’s Not Butter stick (400)
¼ cup Sugar Free Mrs. Butterworth’s (30)
¼ cup canned pumpkin (30)
1 large egg white (20)
½ teaspoon vanilla extract
2 teaspoon granulated sugar mixed with some cinnamon.
Preheat oven to 400 degrees F. Line 8 muffin cups with paper liners.
In a large bowl, combine the flour, baking powder, pumpkin pie spice and salt. Stir well, then stir in the Splenda blend and the crushed cereal.
In a second bowl, combine the buttermilk, butter, syrup, pumpkin, egg white and vanilla. Stir into the dry ingredients just until moistened.
Fill muffin cups two-thirds full. Sprinkle cinnamon sugar over the top.
Bake for 16-18 minutes or until a toothpick inserted near the center comes out clean. Cool completely, because they seem to taste better that way. When warm, they taste a little flour and you can really taste the artificial sweetener, but at room temperature they’re pretty good.
New Version
Here’s the new version! The muffins are pretty compact, but still moist and not at all rubbery. Amount of aftertaste will vary depending on which sweetener you use. I use Magic Baker. For the spices, you can go conservative with the ½ teaspoon of pumpkin pie spice or use a blend of ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg and ⅛ teaspoon cloves.
Chocolate chips make these more satisfying but add a substantial number of calories. Trader Joe’s has some new allulose sweetened chips that work well.
Recipe
Low Calorie Pumpkin Muffins
Anna
Pin Recipe
Ingredients
- 1 cup Fiber Gourmet flour blend
- 1 teaspoon baking powder
- ½ teaspoon pumpkin pie spice**
- ¼ teaspoon salt
- 2-3 tablespoons Magic Baker or Lakanto Classic
- 1 tablespoon bran optional
- ⅓ cup buttermilk
- 4 tablespoons butter melted
- ¼ cup sugar free maple syrup
- ¼ cup canned pumpkin
- 1 large egg white
- 1 teaspoon molasses
- 1 teaspoon vanilla extract
- ¼ cup sugar free chocolate chips optional
Instructions
-
Preheat oven to 400 degrees F. Line 10 muffin cups with paper liners.
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In a large bowl, combine the flour, baking powder, pumpkin pie spice and salt. Stir well, then stir in the sweetener.
-
In a second bowl, combine the buttermilk, butter, syrup, pumpkin, egg white, molasses and vanilla. Stir into the dry ingredients just until moistened. Stir in chocolate chips (if using)
-
Fill muffin cups two-thirds full.
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Bake for 16-18 minutes or until a toothpick inserted near the center comes out clean. Let cool completley.
Nutrition