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24 servings
Prep Time:
15 mins
Cook Time:
25 mins
Meal Types:
Breads & Baked Products
Average FatSecret member ranking fatsecret members overall average rating

Cinnamon Pumpkin Muffins

A totally delicious wheat free, low-calorie pumpkin muffin.



  1. Pre-heat oven to 375 °F (190 °C). Prepare muffin tins so you have enough for 24 muffins.
  2. In a bowl mix, spelt and rye flour, brown sugar, baking powder, sea salt, spices and set aside.
  3. In bowl with a mixer blend together pumpkin, eggs and buttermilk. If you like you can replace the brown sugar with 1 cup of agave nectar (mix in with wet ingredients).
  4. Add wet ingredients to dry ingredients and stir till just combined. Do not over mix.
  5. Add in chopped nuts. Mix a couple times. Portion out mixture into muffin cups.
  6. Mix sugar with cinnamon, then sprinkle on top of muffins before baking.
  7. Put muffins into 375 °F oven and bake for 20-25 minutes.
  8. A toothpick inserted into the center of a muffins should come out clean. Cool on racks.
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Well despite the confusing ingredient list (never indicated which cinnamon measurement goes where), I made these. They smell amazing and taste delicious..... what little I can get of them. They stuck to the paper cup liners so badly that we only get about 40% of the muffin. The rest is stuck to the paper. So that was a huge waste of food.
07 Oct 13 by member: devlinv1
These are three ww points. I think I'll give them a try!
15 Dec 12 by member: amiraamoora
love these muffins is amazing can be able to eat a muffin for only 130 calories and 12% of fiber
15 Dec 12 by member: mydays
Spelt and rye are gluten grains. Anyone diagnosed with gluten sensitivity or celiac should not use them. Almond flour and brown rice flour or sorghum flour (with a bit of xanthan gum) could work well. Oat flour could work if it's certified gluten free (not contaminated by gluten). Bob's Red Mill sells it.
15 Feb 12 by member: PiccGirl
Question: can you substitute other gluten-free flours? like almond flour?
31 Oct 11 by member: Blondie_33
love these muffins, so does my husband!
14 Oct 11 by member: Queenwiggles
These were great! Love the pumpkin flavor. I was a little disappointed when they fell a bit after removing them from the oven, but I also didn't use a mixer for the eggs, so that might have contributed to it. A great way to satisfy cravings for baked goods. I might throw in some raisins or cranberries next time, just to add a little something extra, but overall, a very good recipe. It's crazy that you can eat 2 and still be ahead of the game in comparison to a regular muffin!
30 Mar 11 by member: gnat824
I'm new to gluten-free (my daughter was just diagnosed with Celiac disease). I know spelt is off-limits, but I wonder if oat flour would work in equal proportions?
01 Feb 11 by member: shmiller
Changing my rating. My baking powder was too old and that is why they didn't rise. I made them again with all oat flour, new baking powder and regular brown sugar. I think going with regular brown sugar is better for you and a few extra carbs are worth it. They were great!
22 Nov 10 by member: Barley68
16 Jan 10 by member: tereknova
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Nutrition summary:

There are 133 calories in 1 serving of Cinnamon Pumpkin Muffins.
Calorie break-down: 30% fat, 59% carbs, 10% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 42
Calories 133
% Daily Values*
Total Fat 4.64g 7%
  Saturated Fat 0.66g 3%
  Polyunsaturated Fat 2.513g  
  Monounsaturated Fat 0.625g  
Cholesterol 32mg 11%
Sodium 171mg 7%
Potassium 149mg  
Total Carbohydrate 20.44g 7%
  Dietary Fiber 2.9g 12%
  Sugars 11.14g  
Protein 3.61g  
Vitamin A 19% Vitamin C 40%
Calcium 163% Iron 192%
of RDI*
(133 calories)
7% of RDI
Calorie Breakdown:
Carbohydrate (60%)
Fat (30%)
Protein (10%)
* Based on a RDI of 2000 calories