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Postpartum Recipe: Low Fat Pumpkin Muffins

By Doula Tory

Yummy, yummy muffins that taste like a treat but make use of healthier, alternative ingredients.  While we advise patience with postpartum weight loss and taking it slow, we know healthy eating is on the minds of new moms who inevitably worry about that baby weight.  These don’t taste low fat, so even if you’re NOT worried about that sort of thing, give them a try.  So good.  I often make these at the end of an overnight so that the warm, wonderful smell greets Mom and Dad as they wake up (hopefully refreshed).


-4¾ cups wheat flour (option to use white, spelt, almond, or coconut flour…or a combo)

-3 cups brown sugar (option to use Splenda)

-2 teaspoons baking powder

-1½ teaspoons baking soda

-1½ teaspoons salt

-1½ teaspoons nutmeg

-2 teaspoons cinnamon (or less if that’s too intense for you)

-1½ teaspoons cloves

-6 large eggs

-29 oz. canned pumpkin puree

-¾ cup unsweetened applesauce

-¼ cup plain fat-free yogurt (or instead skip and up applesauce to 1 cup)

-1½ cups raisins (or more if you like)


-Set oven to 350 degrees (and rack to second lowest position).

-Line three 12-cup regular size muffin tins with paper liners, then spray the bottom of the paper liners with cooking spray.

-In a large bowl mix together flour with brown sugar, baking powder, baking soda, salt, nutmeg, cinnamon and cloves.

-In another bowl whisk or beat on low speed of an electric mixer the eggs with pumpkin puree, applesauce and fat-free yogurt until smooth and well blended.

-Stir in raisins until combined.

-Evenly divide the batter between all the muffin tins.

-Bake for about 30 minutes or until the muffins test done.


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