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Pumpkin Spice Muffins

Pumpkin spice muffins

Lightened up Pumpkin Spice Muffins that taste similar to pumpkin pie. Use canned or cooked pumpkin.


1/2 cup canned or cooked pumpkin
1/2 cup skim milk
2 egg whites or egg substitute equivalent to 1 egg
2 cups reduced fat Bisquick
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Streusel Topping:
2 tablespoons sugar
1 tablespoon reduced fat Bisquick
1/4 teaspoon ground cinnamon
2 teaspoons cold butter or margarine


In a mixing bowl, combine pumpkin, milk and egg.

Combine dry ingredients; add to pumpkin mixture and stir just until moistened. Spoon into 12 well greased muffin cups.

Combine the streusel ingredients, cutting in the butter until mixture is crumbly; sprinkle over the muffins.

Bake at 400-degrees for 15 minutes or until golden brown. Serve warm or freeze and microwave 20 to 25 seconds before serving.

Nutrition Information

Recipe makes 12 muffins.


Nutmeg is not a nut and does not pose a risk to people with nut allegies. Allergy to nutmeg does occur, but seems to be rather rare.

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