Monday, October 6, 2014

Low-Fat Mini Pumpkin Rum Raisin Muffins

Oh my..... my house smells amazing right now. I just made my first "pumpkin baked good" of the fall season. These Low-Fat Mini Pumpkin Rum Raisin Muffins are truly everything I love about this time of year. The pumpkin, spices, rum, and raisins combine for a treat that smells and tastes like fall!

Since these mini muffins are a pop-able treat (which means you can never eat just one), I made them as low-fat as I could! I replaced the oil in the original recipe with unsweetened applesauce, cut down on the granulated sugar, added a little brown sugar, swapped out the vanilla extract for imitation rum extract, then used raisins instead of mini chocolate chips. This recipe barely resembles's original version now... creating new recipes is so much fun!!

Mini Pumpkin Rum Raisin Muffins are the perfect breakfast, snack, or dessert. Warm a few of these little muffins up and top them with a bit of reduced-fat cream cheese for a super yummy treat. Cheers to the "pumpkin" season!

Mini Pumpkin Rum Raisin Muffins
based on a recipe from
makes 24 mini muffins

1/2 cup white whole wheat flour
3/4 cups unbleached all purpose flour
1/2 cup granulated sugar
3/4 tsp baking soda
1 3/4 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups canned pumpkin puree
2 tbsp unsweetened applesauce
2 large egg whites
2 tbsp brown sugar
2-3 tsp rum extract (or real rum!)
baking spray
2/3 cup raisins

Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, granulated sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, applesauce, egg whites, brown sugar and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in raisins.

Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool at least 15 minutes before serving.

For more ideas and alternatives to reduce fat in baking, check out Wilton’s blog:

Next time, I might add some walnuts to these muffins for a bit of crunch... YUM.


- Janel

UPDATE (10/8/14) - Now that the flavors have have had a chance to settle, I think I will use more rum extract or use real rum next time around! Also, because of the pumpkin and applesauce in the muffins, they actually get more moist the longer they sit. 

No comments:

Post a Comment