Are you really good at eating muffins and not so good at restraining yourself to just one? I am! Do you love spicy pumpkin treats? My low fat, reduced sugar healthy muffins are JUST as tasty and satisfying as regular muffins! They are seriously amazing! Even the kids and hubby agree. I like my baked goods really spicy, so these have full-on spice flavor. Mmmmm, yummy! And the macros? These muffins have awesome macros while still keeping a great muffin texture and full flavor! They are even moist – no sawdust muffins here! The sugar is drastically reduced, so these muffins will not be as sweet as your average muffin, but they are still plenty sweet enough. One way to reduce sugar cravings is to start reducing the sweet flavor in your foods (whether it be from sugar or something more healthy). As your taste buds adjust you will find that you will start to become sensitive to it and things will start to taste too sweet to you. That’s a win!
The Macro Comparison (equivalent serving size):
Regular Pumpkin Muffin: Cals: 321 Carbs: 47g Fiber: 2g Fat: 14g Protein: 2g Sugars: 33g
Low Sugar Reduced Fat Pumpkin Protein Muffin: Cals: 144 Carbs: 21g Fiber: 2g Fat: 5g Protein: 5g Sugars: 11g
As you can see, the calories, carbs, fat, and sugar are all reduced by more than half. And the protein has been a little more than doubled! Same great taste! It is possible to enjoy yummy food and still stick to healthy eating. Hope you enjoy these as much as my family does! xo ~J
- 1 15oz can real pumpkin purée
- 1 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 3/4 tsp stevia powdered extract
- 2 large whole eggs
- 2 egg whites
- 3/4 cup oat flour (home-milled)
- 2 scoops BPI Whey HD Chocolate Cookie protein powder
- 1.5 cups all-purpose flour
- 2 tsp ground cloves
- 2 tsp cinnamon
- 2 tsp ground nutmeg
- 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup mini semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Line 2 muffin tins with nonstick liners. In a large bowl beat sugar, stevia, oil, and applesauce in a bowl to blend. Mix in eggs, egg whites & pumpkin. In a separate bowl, mix flour, cloves, cinnamon, nutmeg, pumpkin pie spice, baking soda, salt, and baking powder. Mix dry ingredients well. Stir dry mix into pumpkin mixture in 2 separate additions. Mix in chocolate chips. Divide batter equally between 24 muffin liners. Bake until tester inserted comes out clean, about 20 minutes. Transfer to racks and cool for 10 minutes. Enjoy!
- For the vegetable oil, you can substitute coconut oil, but please note that coconut oil is very high in saturated fat.
- Best to use the mini chocolate chips for this recipe as they really give better coverage and allow you to use less than regular chocolate chips.