Skinny Pumpkin Muffins

Skinny Pumpkin Muffins

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  • Prep Time


  • Total Time


  • Servings



  • cups whole-wheat flour

  • cups old-fashioned oats

  • ¾

    cup brown sugar

  • 1

    teaspoon baking powder

  • ½

    teaspoon baking soda

  • 1

    teaspoon cinnamon

  • ½

    teaspoon ground nutmeg

  • cups canned pumpkin

  • 3

    tablespoons canola oil

  • ¼

    cup low-fat milk

  • One

    large egg

  • One

    large egg white

  • ½

    cup milk chocolate chips (you can use dark chocolate)


Preheat oven to 375ºF, and line muffin tin with cupcake wrappers. Whisk dry ingredients and spices together in a large bowl. Add pumpkin, oil, milk, egg, and egg white to a medium-size bowl, and mix thoroughly. Add wet ingredients to dry ingredients, and mix well. Stir in your chocolate chips. Fill muffin tins about ¾ of the way full. Bake about 15 to 18 minutes Makes 14 muffins.


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