Pumpkin Muffins (No Fat)

No butter. No oil. No applesauce substitute. These pumpkin muffins stay moist entirely from the pumpkin puree and eggs, with grated carrots adding extra moisture and natural sweetness throughout.

The batter is more pumpkin than flour. Just six tablespoons of flour holds the whole thing together, which means these muffins have a soft, almost custard-like texture instead of a typical cakey crumb. Pumpkin pie spice and cinnamon bring the warm fall flavor, and raisins add chewy sweet pockets in every bite.

Dry milk powder adds protein and a subtle richness without any fat. It’s a smart trick for adding body to fat-free baking.

Kitchen Tips

• Mix everything together but don’t overwork the batter. With so little flour, overmixing makes these gummy instead of tender
• Fill each muffin cup equally for even baking. A cookie scoop works well for consistent portions
• Spray the tin well with cooking spray. These stick easily without any fat in the batter to lubricate the sides
• Check at 25 minutes. They should be firm to a light touch in the center. Underbaked pumpkin muffins collapse as they cool

Variations

• Chocolate chip addition: Fold in mini chocolate chips for a treat that’s still lower in fat than most muffin recipes
• Nut topping: Press a walnut half into the top of each muffin before baking for crunch
• Sugar-free with real sugar: Replace the artificial sweetener with a quarter cup of brown sugar if you prefer natural sweeteners