Healthy Breakfast Pumpkin Muffins

 I had a weird craving for pumpkin ANYTHING the other day. Probably because I’m really missing the holiday season! However, I’m allergic to Ginger (bummer…not), so come October, I really can’t partake of the pumpkin party that everyone else gets invited to. Pumpkin pie spice is just as guilty, so I had to master my own concoction of fall flavor spices so I too could participate in the fun. I may be biased, but I think these pumpkin breakfast muffins beat out anything Starschmucks or Pantera Bread could try to offer me. Added bonus? These babies are only 160 calories and have loads less sugar (again…experimenting is a necessity) than the chain bakeries in the area. Guilt free? Allergen free (for me, at least–you betcha!), and full of flavor? Would I lie to you?

Pumpkin Crumb Breakfast Muffins
Serves 14
Dairy free, oil free, low-sugar, full of flavor pumpkin crumb protein muffins!
Write a review
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
160 calories
33 g
2 g
1 g
4 g
1 g
81 g
185 g
11 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 160
Calories from Fat 13
% Daily Value *
Total Fat 1g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 2mg
Sodium 185mg
Total Carbohydrates 33g
Dietary Fiber 2g
Sugars 11g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 1/2 c. whole wheat flour
  2. 1/2 c. rolled oats
  3. 1 tsp. ground cloves
  4. 1 tsp. ground nutmeg
  5. 1 tsp. ground cinnamon
  6. 1 tsp. baking powder
  7. 1 tsp. salt
  8. 1 1/2 c. pumpkin puree
  9. 1/4 c. white sugar
  10. 1/4 c. brown sugar
  11. 1/2 c. unsweetened applesauce
  12. 3 egg whites
  13. 1 tsp. vanilla extract
For the topping
  1. 1/8 c. brown sugar
  2. 1 tbsp. butter
  3. 2 tbsp. rolled oats
  4. 1 tbsp. flour
  1. Preheat oven to 350 degrees and line your muffin pan.
For the muffins
  1. Combine flour, oats, spices, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, sugars, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Pour into muffin tins.
For the topping
  1. Beat brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
  2. Top muffins with the mixture and bake until toothpick comes out clean. About 20 minutes. You may add more time if needed.
Related Posts Plugin for WordPress, Blogger...

6 thoughts on “Healthy Breakfast Pumpkin Muffins

  1. Uhm, I’m so totally saving this recipe for later! I could go for pumpkin flavored anything ANY TIME of the year, and dairy-free is a huge plus for me, too!

  2. Mmm, pumpkin anything is delicious. My birthday’s in April and I have requested pumpkin flavoured treats from my work’s social committee so I may just slip this reciepe in to someone’s mail box as a hint hint, haha.

  3. LMAO @ Pantera Bread. I usually skip over the muffins at Starbucks. They always look so dry and flavorless. However, the thought of pumpkin anything makes my heart patter. I’m definitely going to need to try this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>