Pumpkin Mini Muffins

Pumpkin Mini Muffins

I saw a recipe in the coupon section this weekend for “3 for 100” mini pumpkin muffins from Libby canned pumpkin and decided to whip them up this morning—making them my own, of course.  I used egg whites instead of whole eggs and plain rolled oats on top instead of granola, as was called for in the original recipe.  But I think these came out really well!

(And I *LOVE* that you get three for 3 PointsPlus!)

Low-cal mini pumpkin muffins from LaughingLemonPie.com

Pumpkin Mini Muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 20 servings

Serving Size: 3 muffins


  • 1 cup(s) white, whole wheat flour
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 1 cup(s) packed light brown sugar
  • 1/4 cup(s) vegetable oil
  • 15 oz canned pumpkin
  • 1/3 cup(s) egg white(s)


  1. Preheat oven to 350. Paper line or grease mini muffin pans.
  2. Combine dry ingredients in a small bowl.
  3. In a medium bowl, mix oil and sugar. Add pumpkin and eggs and mix well. Add dry ingredients slowly, mixing just to combine.
  4. Spoon batter into cups and top with rolled oats if desired.
  5. Bake 15-20 minutes. Let cool on wire racks for 10 minutes before serving.





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