The best low calorie pumpkin spice muffins
It’s pumpkin season and I can think of no better way to indulge than with these delicious low calorie pumpkin spice muffins! They are sweet, they are fluffy and they are perfectly spiced with a cozy autumn blend. You can whip up a batch of these delicious muffins in no time, and the best part? Each muffin contains just 65 calories!
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Oh my, you are in for quite a treat this morning because pumpkin spice is on the menu! The moment autumn rolls around, my home is decorated to the max with fall decor and I have my pumpkin spice at the ready for any pumpkin recipe that tickles my fancy 😉 Today we’re making the softest, fluffiest and coziest pumpkin spice muffins! These muffins are super low in calories without any compromise in taste. You can have them from kitchen counter to your belly in under 30 minutes too, which is always a plus!
Looking for more yummy low calorie muffins? Try these low calorie banana bread muffins or these low calorie carrot cake muffins!
You can never have too much pumpkin, after all – it is the season. If I’m not making this delicious low calorie pumpkin cinnamon roll, I’m definitely making these low calorie pumpkin spice muffins with a cup of hot pumpkin spice latte. They are the perfect fall sweet treat for anyone in a calorie deficit or weight loss journey. You can enjoy them as a snack or even for breakfast with a cup of coffee.
There’s nothing worse than craving something sweet whilst in a calorie deficit and not being able to satisfy that craving. Low calorie recipes can sometimes be underwhelming whether it’s because the texture is off, the taste is off or both. That’s why I’m super committed to ensuring my recipes are not only low in calories, but that they’re also super delicious. And not to toot my own horn, but these low calorie pumpkin spice muffins hit the mark. They encapsulate everything low calorie treats should be, sweet, soft and almost identical to the real deal!
Low calorie pumpkin spice muffins
My favorite thing about this recipe is the fact that you can enjoy multiple of these low calorie pumpkin spice muffins for the same amount of calories as just 1 regular muffin. And with how easy and simple this recipe is, get ready for it to quickly become your go-to fall dessert recipe!
Why you’ll love this recipe:
- Delicious, moist and super fluffy pumpkin spice muffins for just 65 calories each!
- Quick and easy recipe requiring just 8 ingredients.
- This recipe is dairy-free and can easily be made gluten-free and vegan.
- Naturally sweetened and free from added sugars!
- Comes together in just 1 bowl.
- This recipe contains no butter or oil.
- Made with the coziest blend of fall spices!
- These muffins bake in under 15 minutes.
- The BEST low calorie pumpkin spice muffins ever!
Ingredients
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie pumpkin spice muffins you will need:
Egg – This recipe calls for one room temperature egg. To get a refrigerated egg to room temperature, set it on the kitchen counter for at least 30 minutes. Alternatively, to speed up the process, set the egg in a bowl of warm water for at least 10 minutes.
Stevia – Any sweetener will work for this recipe but my personal favorite for low calorie baking will always be stevia. Be mindful of the conversion here, the stevia I use is a 1:2 ratio of stevia to sugar so if the one you use is a 1:1 ratio, you will need to double the amount you use.
Pumpkin purée – Use 100% pure pumpkin puree for the best flavor.
Unsweetened almond milk – This recipe calls for unsweetened almond milk as it has the lowest amount of calories. Any milk will work here but the calories will differ between milks so keep that in mind.
Vanilla – I love using vanilla bean paste to really elevate desserts and to also get the cool vanilla specks in the muffins, duh. You can use vanilla extract here too.
Self-raising flour – Perfect for getting bakery style, super soft and fluffy muffins. You can sub for plain/all-purpose flour with the addition of baking powder, baking soda and salt.
Baking powder – To help the muffins rise.
Pumpkin spice – I used a pumpkin spice mix I made myself which is simply a blend of cinnamon, nutmeg, ginger and cloves. To make your own, mix together 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger and 1/8 tsp cloves. You can also use store bought pumpkin spice mix.
How to make low calorie pumpkin spice muffins
- Pre-heat oven to 200°C (392°F). Line a 6-count muffin tray with 6 muffin liners and set aside.
- In a medium bowl, whisk together the egg and stevia until light and fluffy, about 2 minutes. Whisk in the milk, pumpkin purée and vanilla and mix until smooth.
- Add in the flour, baking powder and pumpkin spice, whisk to combine.
- Divide the batter evenly between the 6 muffin liners and bake for 10-15 minutes or until a toothpick inserted into the center comes out clean or with very few crumbs.
- That’s it, it’s really that simple! Enjoy!
Storage
These muffins are best served warm and fresh out of the oven. Store at room temperature in an airtight container for up to 3 days or in the fridge for up to 7 days.
more low calorie pumpkin recipes…
Low Calorie Pumpkin Spice Muffins
Ingredients
- 1 egg
- 35 g Stevia or 0 calorie granulated sweetener*
- 70 g pumpkin puree
- 30 ml unsweetened almond milk*
- ½ tsp vanilla extract
- 80 g self-raising flour*
- ½ tsp baking powder
- 1 tsp pumpkin spice mix
Instructions
- Pre-heat oven to 200°C (390°F). Line a 6-count muffin tray with 6 muffin liners and set aside.
- In a medium bowl, whisk together the egg and stevia until light and fluffy, about 2 minutes.
- Add in the milk, pumpkin puree and vanilla and whisk again until fully combined.
- Sift in the flour, baking powder and pumpkin spice mix and whisk until combined.
- Divide the batter evenly between the 6 prepared muffin liners and bake for 10-15 minutes or until a toothpick inserted into the center comes out clean or with very few small crumbs.
- Allow the muffins 5-10 minutes to cool in the pan before enjoying warm!
Notes
Substitutions
*Stevia – the stevia I use is a 1:2 ratio of stevia to sugar so bear that in mind when using a different sweetener. *Unsweetened almond milk – can be subbed for an equal amount of any other milk. *Self-raising flour – contains baking powder, baking soda and salt which makes it great for muffins. If you don’t have any to hand, you can use an equal amount of plain/all-purpose flour and add 3/4 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt.Storage
These muffins are best served warm and fresh out of the oven. Store at room temperature in an airtight container for up to 3 days or in the fridge for up to 7 days.Nutrition
Hi! I’m excited to try this recipe – it checks all my boxes! For mini muffins, how long would you recommend baking? Thank you!
Really nice and came together quickly. Only complaint is they stuck to the muffin tin liners. I think next time I will put a bit less sweetener in the batter, I prefer muffins a little less sweet.
loved these! i opted for sucralose instead of regular sugar and only used about 20g of it, so so good. i shared this recipe with my friends and they loved it aswell!! this is my second time making them and they’ll forever be a hit 🙂
Would it be to crazy to skip the sugar alltogether? Or maybe add just a little bit of sugarfree maple syrup?
Hi Liliann, it is totally up to preference. I personally love to taste sweetness in desserts but if you don’t have much of a sweet tooth, you can skip the sweetener! It shouldn’t affect the recipe too much if you skip the sweetener, but if you use the sugar-free maple syrup, it could alter the texture as it would likely make it a runnier batter. I would recommend serving them with the syrup rather than adding it to the batter. Hope that helps!