This recipe for Healthy Pumpkin Spice Muffins makes a delicious fall treat healthier by the use of whole wheat flour and very little fat.

Fall is the perfect time to make a bunch of seasonally appropriate muffins. Why not make a lightened up muffin? Try baking these Healthy Pumpkin Spice Muffins. The recipe makes a dozen, so if you don’t eat them within a few days, it’s okay to freeze a few.And, if you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card at the end of this post.

Table of Contents

What ingredients are needed for Pumpkin Spice Muffins?

all purpose flour
whole wheat flour
baking soda and salt
ground cinnamon, ginger and cloves
salted butter
white sugar and brown sugar
plain nonfat yogurt
nonfat milk
canned unsweetened pumpkin purée
egg
vanilla extract

How to make Healthy Pumpkin Spice Muffins:

The complete, printable recipe is at the end of this post.

Preheat oven to 350°F. Spray a 12-cup muffin tin with nonstick spray or use liners.
In a medium bowl, whisk together the dry ingredients (flour through cloves). Set aside.
In a large bowl, use an electric mixer to combine the butter and sugars. Add the remaining ingredients and beat well. Stir in the dry ingredients and mix just until combined.
Scoop the batter into the prepared muffin pan.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

These muffins are plenty sweet. But there’s only 5 grams of fat in each muffin. There are only 4 tablespoons of fat (butter) in the whole recipe. If you’re like me though, you might like to add a smidge of butter to a warm muffin when it’s time to eat!

The great thing about making pumpkin muffins, pumpkin bread and anything else with pumpkin is that the pumpkin purée works naturally to add moisture to the muffins and create a nice and tender texture. These are delicious. Enjoy!

The Best Pumpkin Muffin Recipes:

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