Helen's Pumpkin Muffins

These pumpkin muffins are built for anyone watching their intake. No oil, no butter, and barely any flour. The moisture comes entirely from canned pumpkin, eggs, and grated carrots. The result is surprisingly soft and spiced, with raisins scattered throughout for little bursts of sweetness.

The ingredient list is unconventional. Skim milk powder adds protein and a hint of dairy richness without the fat of regular milk. Seven tablespoons of flour is just enough to give the muffins structure without making them bready. Pumpkin pie spice and extra cinnamon carry all the fall flavor.

Mix everything in one bowl. No creaming, no alternating wet and dry. Just stir it together, fill the tin, and bake. Five minutes of prep, 20 minutes in the oven, done.

Pro Tips

• Spray the muffin tin generously. With so little fat in the batter, these stick easily.
• Don’t overmix. A few lumps are fine. Overworking this minimal-flour batter makes the muffins tough.
• They’re best warm from the oven. Without fat to keep them moist, they can dry out by the next day.
• Grate the carrots fine so they blend into the batter rather than creating large chewy pieces.

Variations

• Sugar-free chocolate chip: Add 2 tablespoons of sugar-free chocolate chips for a treat that still stays low-calorie.
• Banana pumpkin: Replace half the pumpkin with mashed ripe banana for natural sweetness.
• Oat flour swap: Replace the all-purpose flour with oat flour for a slightly nuttier flavor and more fiber.