Healthy Pumpkin Muffins are a delightful treat that perfectly encapsulates the flavors of fall. These muffins are made with wholesome ingredients like whole wheat flour, pumpkin puree, and natural sweeteners, making them a nutritious option for breakfast or a snack. They’re easy to make and filled with warm spices that bring comfort and joy with every bite.

Ingredients

• 1½ cups whole wheat flour (or gluten-free flour blend)
• 1 cup pumpkin puree
• ¼ cup honey or maple syrup
• 2 large eggs
• ¼ cup unsweetened applesauce (or mashed banana)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger (optional)
• ½ teaspoon vanilla extract
• A pinch of salt

Preparation

Step 1: Preheat and Prepare

• Preheat Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

Step 2: Mix Dry Ingredients

• In a medium bowl, combine whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger (if using), and salt.

Step 3: Combine Wet Ingredients

• In a separate bowl, whisk together pumpkin puree, honey or maple syrup, eggs, applesauce (or mashed banana), and vanilla extract.

Step 4: Combine Mixtures

• Gradually add the wet mixture to the dry ingredients, stirring until just combined to avoid overmixing.

Step 5: Bake

• Divide the batter evenly among the muffin cups, filling each about ¾ full.
• Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

• Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Add-Ins: Stir in nuts, chocolate chips, or dried fruit to the batter for added texture and flavor.
• Topping: Sprinkle the tops with raw sugar or a cinnamon-sugar mix before baking for a crunchy topping.

Cooking Note

Using applesauce or mashed banana not only adds moisture to the muffins but also reduces the need for added fats, keeping them light and healthy.

Serving Suggestions

Serve these pumpkin muffins as a part of a balanced breakfast, paired with Greek yogurt or spread with almond butter for additional protein.

Tips

• Flour Choice: When using gluten-free flour, look for a 1:1 baking blend to ensure the muffins have the right texture.
• Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling which has added sugars and spices.

Prep Time, Cooking Time, and Total Time

• Prep Time: 10 minutes
• Cooking Time: 18-22 minutes
• Total Time: 28-32 minutes

Nutritional Information

• Calories: Approximately 140 per muffin
• Protein: 3 g per muffin
• Dietary Fiber: 2 g per muffin

FAQs

Q: Can I freeze these muffins? A: Yes, these muffins freeze well. Store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or microwave briefly.

Q: How can I make these muffins vegan? A: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use maple syrup as the sweetener.

Conclusion

Healthy Pumpkin Muffins are a fantastic way to enjoy the flavors of the season while sticking to your health goals. They’re quick to prepare, packed with nutrients, and customizable to suit your tastes. Whether you’re looking for a portable breakfast option or a healthy snack, these muffins are sure to satisfy.

Healthy Pumpkin Muffins Recipe

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• Author: recipes
• Total Time: 28-32 minutes

Pin Recipe

Ingredients

• 1½ cups whole wheat flour (or gluten-free flour blend)
• 1 cup pumpkin puree
• ¼ cup honey or maple syrup
• 2 large eggs
• ¼ cup unsweetened applesauce (or mashed banana)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger (optional)
• ½ teaspoon vanilla extract
• A pinch of salt

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Instructions

Step 1: Preheat and Prepare

• Preheat Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

Step 2: Mix Dry Ingredients

• In a medium bowl, combine whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger (if using), and salt.

Step 3: Combine Wet Ingredients

• In a separate bowl, whisk together pumpkin puree, honey or maple syrup, eggs, applesauce (or mashed banana), and vanilla extract.

Step 4: Combine Mixtures

• Gradually add the wet mixture to the dry ingredients, stirring until just combined to avoid overmixing.

Step 5: Bake

• Divide the batter evenly among the muffin cups, filling each about ¾ full.
• Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

• Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Add-Ins: Stir in nuts, chocolate chips, or dried fruit to the batter for added texture and flavor.
• Topping: Sprinkle the tops with raw sugar or a cinnamon-sugar mix before baking for a crunchy topping.

Notes

Using applesauce or mashed banana not only adds moisture to the muffins but also reduces the need for added fats, keeping them light and healthy.

Serving Suggestions

Serve these pumpkin muffins as a part of a balanced breakfast, paired with Greek yogurt or spread with almond butter for additional protein.

Tips

• Flour Choice: When using gluten-free flour, look for a 1:1 baking blend to ensure the muffins have the right texture.
• Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling which has added sugars and spices.

• Prep Time: 10 minutes
• Cook Time: 18-22 minutes

Nutrition

• Calories: Approximately 140 per muffin
• Protein: 3 g per muffin