Pumpkin Muffins (or Bread) of Deliciousness

Yum! These have a great flavor, the perfect amount of sweetness, and a nice, soft texture. Nutritious, too! :)



(makes a dozen muffins or one loaf)



  • 1.5 C whole wheat pastry flour
  • 1/2 C brown sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp salt
  • 1/2 tsp baking soda


  • 1 C canned pumpkin
  • 1/2 C raisins (or chocolate chips)
  • 1/4 C nonfat vanilla Greek yogurt
  • 1/4 C unsweetened applesauce
  • 2 egg whites (this is equal to 1/3 C liquid egg whites from a carton)


Preheat oven to 350.

In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.

Depending if you are making bread or muffins, either spoon the mixture into a non-stick (or sprayed with PAM) muffin tray or bread pan. Don’t forget to sprinkle some raw oats on top to make ‘em look pretty! :)

Pop them in the oven for about 25 minutes (for muffins) or 75 minutes (for bread) and do a fork check near the end to test done-ness.



Nutritional information per muffin: 121 calories, 0.4 g fat, 265 mg sodium, 31.4 g carbs, 2.8 g fiber, 3.6 g protein. Thanks to reader Lindsay for calculating this for me!

Click here for the original post with lots more photos AND the back story to this recipe!


  1. 2

    I just made these. Yum. Great recipe.

  2. 3

    There look amazing. If using regular yogurt, not greek yogurt what with the measurement be?


  3. 5
    Lindsay says:

    how do you calculate the caloric intake?

  4. 7

    YUM! Can’t wait to make these :)

  5. 8

    Thank you so much Anne for the nutritional info. This is a great help

  6. 9

    Yum! I made this today as a loaf, added raisins to half and chocolate chips to half. So good toasted with a little butter! Next time I will sub in a little soy flour for some of the WW pastry flour to up the protein a bit!

  7. 10

    Are those made from regular size muffin tins or mini muffins? I’d like to make them in mini muffin size, and I’m wondering about the time in the oven.

    • 11

      Yep, just regular muffin tins! If you make mini muffins I’d decrease the time by a few minutes and just make sure to check them often.

  8. 12
    Gail.elizabeth says:

    Was wondering if spelt flour could be used?

  9. 14

    So I made this recipe this a.m. using GF baking mix. I added xantham gum, and didn’t have applesauce so I used a little more pumpkin and yogurt. I used a loaf pan. They are super yummy, but (as is typical of MY GF baking) it was done on the outside way before the inside so I ended up with a raw middle. Any one have any suggestions on how to change that? I will make it again this way, it tastes really great. I’m on a mission to improve my baking skills!

    • 15

      Maybe try lowering the baking temperature and increasing the cooking time so the inside has more time to cook before the outside burns? GF flour must cook differently!

  10. 16

    Just made these (yes I know it’s Spring and warm but I wanted to get rid of my last can of pumpkin). So yummy! I used chocolate chips instead of raisins and substituted half the flour for oats and still so good! I like how the oats made them a little chewier but definitely not denser! :)

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