Pumpkin Muffins

Add 1/2 cup of golden raisins if you want to add a little texture in these muffins.

Serves: 18Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 18


  • 2½ cups all-purpose flour
  • ½ cup Splenda brown sugar
  • 1 Tbsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. salt
  • 1 cup canned pumpkin pie filling
  • ¾ cup fat-free milk
  • 2 large eggs
  • 6 Tbsp. butter, melted


  • Preheat oven to 400°F. Prepare a muffin tin with cooking spray. Combine flour, Splenda brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl. Stir pumpkin filling, milk, eggs, and melted butter in a medium bowl. Add pumpkin mixture to flour mixture and mix until all ingredients are moistened.
  • Spoon into prepared muffin tin, filling each cup ⅔ full. Bake 15–20 minutes or until muffin tops are dark golden brown.