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57 Calorie Pumpkin Spice Muffins Recipe

57 Calorie Pumpkin Spice Muffins Recipe
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★★★★★

5.1 from 17 reviews

These 57 Calorie Pumpkin Spice Muffins are a delightful, low-calorie treat perfect for fall or anytime you want a healthy snack. Made with pumpkin puree, warm spices, and a light touch of sweetness from Stevia, these muffins are moist, flavorful, and guilt-free. Ideal for breakfast or a quick snack, they are easy to make and can be customized with gluten-free flours or vegan options.

Ingredients

Scale

Wet Ingredients

  • 1 egg
  • 35 g Stevia or 0 calorie granulated sweetener
  • 30 ml unsweetened almond milk
  • 70 g pumpkin puree
  • ½ tsp vanilla extract

Dry Ingredients

  • 70 g all-purpose/plain flour
  • 1 tsp baking powder
  • 1 tsp pumpkin spice mix

Optional Toppings

  • 10 g oats

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (390°F) to ensure it’s ready for baking once the batter is prepared.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the egg and Stevia until light and fluffy, about 5 minutes. Then add the unsweetened almond milk, pumpkin puree, and vanilla extract, whisking again until fully combined.
  3. Add Dry Ingredients: Sift the all-purpose flour, baking powder, and pumpkin spice mix into the wet mixture. Whisk gently until just combined, being careful not to overmix.
  4. Prepare Muffin Cases: Divide the batter evenly between 6 prepared muffin cases placed in a muffin tin. If desired, sprinkle the tops with oats for added texture.
  5. Bake: Bake the muffins in the preheated oven for 10-15 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
  6. Cool and Serve: Allow the muffins to cool in the tin for 5-10 minutes before removing and enjoying warm or at room temperature.

Notes

  • Substitutions: The Stevia used is twice as sweet as sugar; if your sweetener has a 1:1 ratio, use 70g instead of 35g. Adjust according to your sweetener’s sweetness level.
  • Egg Alternative: For a vegan or egg-free version, try using applesauce or a flax egg to provide binding and structure.
  • Milk Alternative: Unsweetened almond milk is low calorie, but you can substitute with any milk you prefer, such as 2% cow’s milk for similar calories.
  • Flour Variations: All-purpose flour is recommended, but you can use gluten-free, whole wheat, or oat flour. Note that oat flour may yield a less soft texture.
  • Storage: Store muffins at room temperature in an airtight container for up to 3 days. Best served warm and fresh.
  • Serving Size and Variations: This recipe yields 6 regular-sized muffins. For variety, bake as 3 large muffins or 12 mini muffins.

Nutrition

Keywords: low calorie muffins, low calorie pumpkin muffins, low calorie pumpkin spice muffins, pumpkin muffins, pumpkin spice muffins

Find it online: https://messykitchenmagic.com/57-calorie-pumpkin-spice-muffins-recipe/