Pumpkin Muffins (Low-fat & Sugar-free)
Submitted by belzerker
Zero-fat pumpkin carrot muffins with warm fall spices. Sugar-free option perfect for healthy breakfast meal prep or Weight Watchers.
YIELD
12 servingsPREP
15 minCOOK
25 minREADY
40 minPumpkin and grated carrots team up to create moist, tender muffins with zero added fat.
Non-fat milk powder and eggs bind everything together, while cinnamon and pumpkin pie spice deliver cozy fall flavors.
Optional raisins add chewy sweetness, and the recipe works equally well with egg substitute and sugar-free sweetener for special diets.
Kitchen Tips
- This is truly fat-free: No oil, butter, or nuts. The moisture comes entirely from pumpkin puree and grated carrots.
- Sweetener flexibility: Use 10 packets of Sweet’N Low (or your preferred sweetener) for sugar-free, or replace with ⅓ cup sugar for traditional sweetness.
- Egg substitute option: Swap eggs for ½ cup Egg Beaters or similar liquid egg substitute to make these cholesterol-free.
- Freezer-friendly: These freeze beautifully for up to 3 months. Thaw overnight or microwave 30 seconds for quick breakfast.
Variations
- Add ¼ cup chopped walnuts if not concerned about keeping fat-free
- Replace raisins with dried cranberries for tart-sweet flavor
- Stir in 1 tablespoon orange zest to brighten the pumpkin flavor
Ingredients
Directions
Mix all ingredients. Spray muffin tin with Pam. Divide qually. Bake at 350℉ (180℃) for 25 minutes. Makes 12 muffins.
Notes: This is a no fat recipe! You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freezes well.
Comments
I love this recipe, thanks! I'd like to test it soon! :)
How many gram is 12 packages sugar substitute? Or how many tablespoons? //I'm wondering how much bulk I need to add to replace the 12 packages "sugar substitute" (I'm going to try either with applesauce, liquid stevia -pure-, or pure powder monk fruit / I also would like to try this recipe without any sweetener).
I'm also wondering if I can replace the powder milk with some other dry ingredient, since I don't have any and the ones I'm finding have maltodextrin (I don't like that).
Thanks a lot!!
Can you use only egg whites?
Is it calling for liquid milk? (The reference to "powder" is inspiring me to ask.)