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Pumpkin Muffins–no sugar added!

Posted on November 22, 2010

It’s starting to feel a lot like winter! On cold weekend days, I love spending an afternoon baking & cooking! Saturday afternoon involved pumpkin muffins, flax cookies & a pot of minestrone soup (stay tuned for more recipes!) Not only does the afternoon of baking warm up the kitchen, the smells were delicious!

These muffins are yummy! I started with an original recipe from “The Eat-Clean Diet cookbook” and made a few substitutions–pumpkin, dairy & gluten free! Many  muffins can be sugar loaded and much more cake-like; however, these are a great no sugar added option! There is a squeeze of maple syrup for a little extra flavour; however, the pumpkin, spices & raisins make their own sweet factor! (For good measure, I also sprinkled some Maple Flax Crunch on top of 1/2 my muffins before baking!)

Pumpkin Muffins


  • 1 cup rolled oats (not instant)
  • 1 cup pumpkin puree
  • 2 egg whites + 1 yolk
  • 2tbsp vegetable oil
  • 1-2tbsp maple syrup
  • 1tbsp baking powder
  • ½ tsp baking soda
  • 1tsp cinnamon
  • ¼ tsp nutmeg
  • 1tsp pumpkin pie spice
  • ½ cup soy milk
  • ¾ cup brown rice flour
  • ½ cup raisins


  1. Preheat oven to 375F. Line 12 muffin pan with paper liners or coat with cooking spray
  2. Combine oatmeal, pumpkin, milk/alternatives, eggs, maple syrup and oil. Mix until well blended
  3. Measure & mix dry ingredients in separate bowl. Make a well in the center and pour wet ingredients into dry. Add raisins. Mix until dry ingredients are just moistened.
  4. Fill muffin cups ~2/3 full. Make 15-20min or until golden.

 Nutrition analysis: 136cal, 3.8g fat, 2.2g fibre, 3.7g protein, 147mg sodium, 5.7g sugar

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