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Pumpkin Muffins (skinny)



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  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • 1 stick unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 large eggs
  • 3/4 cup pumpkin puree
  • 1/4 cup milk
  • sunflower seeds, optional


Servings 12
Cooking time 25mins


Step 1

1. Whisk the flour, baking powder, spices and salt. Set aside. Fit a regular muffin pan with liners. Preheat oven to 400F.

2. Beat the butter until creamy, then beat in the sugar. Add the eggs one at a time, beating well after each. Gently fold in the pumpkin puree and the milk. Add the flour mixture and blend into batter.

3. Divide the batter among 12 muffin cups and sprinkle with seeds. Bake until muffins are puffed and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm or a room temp.

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