Healthy Pumpkin Muffins
Healthy pumpkin muffins are soft, moist, and filled with warm fall spices. Made with whole grains, natural sweeteners, and real pumpkin puree, these muffins are perfect for breakfast, snacks, or meal prep.
Ingredients
• 1 cup pumpkin puree
• 2 eggs (or flax eggs for vegan)
• One-third cup of olive oil or melted coconut oil.
• ½ cup maple syrup or honey
• Take 1 ¾ cups of whole wheat flour, or replace it with oat flour.
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• Optional: ½ cup chocolate chips, walnuts, or raisins
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan lightly, or place paper liners in each cup.
2. In a medium bowl, whisk together the pumpkin puree, eggs, oil, and sweetener until the mixture looks smooth.
3. In another bowl, combine the flour, baking powder, baking soda, salt, and pumpkin spice.
4. Add the dry mixture to the wet ingredients and gently stir together. Stir just until the ingredients come together, and avoid overmixing.
5. Pour or spoon the batter into the cups, filling them roughly ¾ of the way.
6. Bake 18–22 minutes, checking doneness by inserting a toothpick in the center; it should come out clean.
7. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Don’t over-mix the batter.
- Leave at room temp for 3 days, chill in the fridge up to a week, or freeze for 3 months.
- Add toppings like oats or seeds for crunch.
- Use flax eggs for a vegan option.
- Oat flour makes a great gluten-free choice.
- Reduce maple syrup or honey to control the sweetness.