Name: Pumpkin Sultana Muffins
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 120g (4.2oz) of oats; 1/2 cup (125g) of pumpkin puree; 1 teaspoon of baking powder; 1/2 teaspoon of baking soda; teeny pinch of salt; 1 teaspoon of vanilla extract; 1 teaspoon of cinnamon; 1/2 teaspoon of allspice; 6 tablespoons of granulated sweetener; 1/2 cup (122g) of apple sauce (unsweetened); 2 large eggs; 20g (0.7oz) of sultanas; spray oil

Jump to Recipe

Pumpkin Sultana Muffins - deliciously soft and moist muffins packed with warm cinnamon spice, sweet sultanas and pumpkin puree. They are perfect for breakfast, an afternoon snack or alongside a hot cup of tea or coffee any time of year.

Pumpkin Sultana Muffins in a non stick muffin tray

Pumpkin works so well in baking, adding natural sweetness and keeping muffins lovely and soft without needing lots of extra fat. If you already love cosy spiced bakes, these are definitely worth making, especially during pumpkin season when homemade pumpkin puree is so handy to keep stocked in the freezer for recipes like this.

Calories in Pumpkin Sultana Muffins

This recipe makes 12 muffins and is 89 calories per serving.

If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

Ingredients Notes

To make this recipe you will need the following ingredients:

Oats: The oats give these muffins a lovely soft texture and make them more filling too. You can blend them into a finer oat flour texture if preferred.
Canned Pumpkin Puree: Adds moisture, natural sweetness and that delicious pumpkin flavour.
Baking Powder and Baking Soda: Help the muffins rise and keep them light and fluffy.
Salt :Just a tiny pinch helps balance and enhance all the flavours.
Vanilla Extract: Adds warmth and sweetness to the muffins.
Cinnamon: Gives the muffins that cosy warm spiced flavour that works perfectly with pumpkin.
Allspice :Adds extra depth and warmth to the spice blend.
Granulated Sweetener: Keeps the muffins sweet without adding lots of extra calories. Adjust slightly to your preferred sweetness if needed.
Apple Sauce: Helps keep the muffins moist and soft while reducing the need for added fat.
Eggs: Help bind everything together and give the muffins structure.
Sultanas: Add little bursts of sweetness throughout the muffins.
Spray Oil: Used to lightly grease the muffin tray or liners so the muffins do not stick.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions.

Pumpkin Sultana Muffins batter in a bowl with spatula

Pumpkin Sultana Muffins batter being spooned into muffin cases

Variations and Subsitutes

These pumpkin muffins are really easy to adapt depending on what flavours and mix-ins you enjoy most.

Swap the sultanas for dark chocolate chips if you prefer a chocolatey version.
Chopped walnuts or pecans add a lovely crunch and pair really well with the pumpkin and spices.
Add some orange zest to the batter for a fresh citrus flavour.
A spoonful of apricot jam in the centre of each muffin before baking makes a delicious fruity filling.
Dried cranberries or chopped dates can all be used instead of sultanas.
If you prefer sweeter muffins, increase the sweetener slightly to taste.
Top with a simple cream cheese icing for more of a cupcake style treat. Just mix light cream cheese with a little icing sugar or powdered sweetener and a splash of vanilla until smooth and spreadable.
Pumpkin pie spice can be used instead of the cinnamon and allspice.
For extra indulgence, drizzle over a little melted dark chocolate once cooled.

Pumpkin Sultana Muffins baked in muffin cases on a wooden board

Storing, Freezing and Reheating

Storing

Store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They stay lovely and moist thanks to the pumpkin puree and apple sauce.

Freezing

These muffins freeze really well. Allow them to cool completely, then transfer to a freezer safe container or bag and freeze for up to 3 months. Defrost at room temperature when ready to enjoy.

Reheating

If you like warm muffins, microwave for a few seconds until just warmed through. They are also delicious split in half and lightly warmed in the oven or air fryer.

More Sweet Treats

Got a sweet tooth and looking for some more low calorie cakes and sweet treats? Check out these

See more Dessert/Cake Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

close up of Pumpkin Sultana Muffins in muffin cases on a board

broken in half Pumpkin Sultana Muffins in paper muffin case

Recipe Card

Yield: 12 MUFFINS

Pumpkin Sultana Muffins

Pumpkin Sultana Muffins - soft moist cinnamon spiced muffins packed with pumpkin puree and sweet juicy sultanas, perfect for breakfast or a cosy snack with tea or coffee.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

120g (4.2oz) of oats
½ cup (125g) of pumpkin puree
1 teaspoon of baking powder
½ teaspoon of baking soda
teeny pinch of salt
1 teaspoon of vanilla extract
1 teaspoon of cinnamon
½ teaspoon of allspice
6 tablespoons of granulated sweetener
½ cup (122g) of apple sauce (unsweetened)
2 large eggs
20g (0.7oz) of sultanas
spray oil

Instructions

Preheat the oven to 160°C fan, 180°C, 350°F or gas mark 4.
Add the oats to a blender or food processor and pulse until they resemble a fine flour texture.
Transfer the oats to a large bowl and add the baking powder, baking soda, salt, cinnamon and allspice. Mix together well.
In a separate bowl, whisk together the pumpkin puree, granulated sweetener, apple sauce, vanilla extract and eggs until smooth.
Pour the wet mixture into the oat mixture, add the sultanas and fold everything together until fully combined.
Line a muffin tray with muffin cases and lightly spray with spray oil to prevent sticking.
Divide the mixture evenly between the muffin cases.
Bake in the oven for approximately 35-40 minutes, until a skewer inserted into the centre comes out clean.
Remove from the oven and allow to cool slightly.
Enjoy!!

Notes

Please see below for full nutritional info and additional details about recipe:

Calories - scroll down to nutritional info box
WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
Gluten Free Friendly - use gluten free oats
❄️ Freezer Friendly - see storing, freezing and reheating

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Nutrition Information

Yield

Serving Size

1 muffin
Amount Per Serving Calories 89Total Fat 2gSaturated Fat 0gUnsaturated Fat 1gCholesterol 31mgSodium 129mgCarbohydrates 17gFiber 2gSugar 8gProtein 3g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.