Pleasantly Pumpkin Applesauce Muffins ~ No sugar added, low fat

These Pleasantly Pumpkin Applesauce Muffins are low-fat and sweetened only with unsweetened applesauce and optional raisins.

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Pumpkin bread was always a favorite of mine growing up. These muffins have a very nice, mild pumpkin flavor. You could always add about 1/8 tsp nutmeg and 1/2 – 1 tsp cinnamon, but I found the flavor perfect without it.

Weight Watchers count 4 points for each muffin with raisins and 3 points without raisins.

Pleasantly Pumpkin Applesauce Muffins – no sugar added                            Makes 12-13 Muffins

1 egg or egg replacer
2 Tbls oil
1 1/4 cups unsweetened applesauce
1/2 cup pumpkin
1 cup brown rice flour ~ or any gluten-free baking mix
3/4 cup garbanzo bean flour (or other gluten-free flour such as oat)
3/4 tsp baking soda
2 tsp baking powder ~ corn-free if needed
3/4 tsp xanthan gum or guar gum for Low FODMAP
1/4 tsp salt
1/2 cup raisins, optional (leave out for yeast-free diets and children under age 2)
*optional add-in spices:
1/8 tsp nutmeg
1/2 tsp cinnamon

Preheat oven to 375. Prepare a muffin tin with a non-stick spray or cupcake liners.
In a medium-sized bowl, add the egg or egg replacer, oil, applesauce, and pumpkin. Mix well using a wire whisk.

In a small bowl, add flour, baking soda, baking powder, xanthan gum or guar gum, and optional spices.
Mix together. Add the dry mixture to the applesauce mixture, mixing well with a large spoon. Stir in the optional raisins.

Fill muffin tins 3/4 full. Bake for 20-25 minutes. Check after 20 minutes.
Remove from oven and let muffins sit a couple of minutes before removing from pan. Cool on a wire rack.

Store muffins in the refrigerator for several days or freeze for longer storage.

Enjoy!

Print Recipe

Pleasantly Pumpkin Applesauce Muffins - no sugar added    

Healthy pumpkin muffins sweetened with fruit, no added sugar, and gluten-free. Perfect for breakfast and snack time.

Course: Breakfast, Brunch, Snacks

Cuisine: American

Keyword: gluten-free fruit sweetened pumpkin muffins, Low FODMAP pumpkin muffins, muffins for toddlers, yeast-free pumpkin muffins

Servings: 12 Muffins

Calories: 129kcal

Author: Mary Krick

Ingredients

• 1 Lg Egg or egg replacer
• 2 Tbls Oil
• 1 1/4 cups Unsweetened applesauce
• 1/2 cup Pumpkin
• 1 cup Brown rice flour ~ or any gluten-free baking mix
• 3/4 cup Garbanzo bean flour or other gluten-free flour such as oat
• 3/4 tsp Baking soda
• 2 tsp Baking powder ~ Corn-free if needed**see notes
• 3/4 tsp Xanthan gum or guar gum
• 1/4 tsp Salt
• 1/2 cup Raisins optional (leave out for yeast-free diets and children under age 2)
• *optional add-in spices:
• 1/8 tsp nutmeg
• 1/2 tsp cinnamon

Instructions

• Preheat oven to 375. Prepare a muffin tin with a non-stick spray or cupcake liners.
• In a medium-sized bowl, add the egg or egg replacer, oil, applesauce, and pumpkin. Mix well using a wire whisk.
• In a small bowl, add flour, baking soda, baking powder, xanthan gum or guar gum, and optional spices.
• Mix together. Add the dry mixture to the applesauce mixture, mixing well with a large spoon. Stir in the optional raisins.
• Fill muffin tins 3/4 full. Bake for 20-25 minutes. Check after 20 minutes.
• Remove from oven and let muffins sit a couple of minutes before removing from pan. Cool on a wire rack.
• Store muffins in the refrigerator for several days or freeze for longer storage.

Notes

**Corn-free baking powder

 

Nutrition

Serving: 1Muffin | Calories: 129kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.3mg | Sodium: 131mg | Potassium: 255mg | Fiber: 2g | Sugar: 3g | Vitamin A: 423IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg