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Healthy Pumpkin Muffins

Moist and Delicious Healthy Pumpkin Muffins for Fall Bliss

These Healthy Pumpkin Muffins are moist, flavorful, and perfect for a cozy autumn morning, making them a guilt-free snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Pumpkin Puree fresh or canned
  • 2 large Eggs or flaxseed alternative (1/4 cup ground flaxseed mixed with 1/2 cup warm water)
  • 1/2 cup Milk or almond milk for dairy-free option
  • 1/3 cup Melted Coconut Oil or Vegetable Oil coconut oil enhances flavor
  • 1/3 cup Maple Syrup or honey/agave as substitutes
  • 1 tablespoon Apple Cider Vinegar or lemon juice as alternative
  • 1 teaspoon Vanilla Extract optional
For the Dry Ingredients
  • 1 cup All-Purpose Flour or gluten-free flour blend
  • 1 cup Whole Wheat Flour or almond flour as substitute
  • 2 teaspoons Pumpkin Pie Spice or mix of cinnamon and nutmeg
  • 1 tablespoon Baking Powder ensure it's fresh
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Sea Salt or kosher salt

Equipment

  • Oven
  • Muffin Pan
  • Mixing Bowls
  • whisk
  • Spatula
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin pan by greasing it or lining it with paper liners.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, melted oil, maple syrup, apple cider vinegar, and vanilla extract until combined and smooth.
  3. In a separate medium bowl, sift together the all-purpose flour, whole wheat flour, pumpkin pie spice, baking powder, baking soda, and sea salt until evenly mixed.
  4. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  5. Using a ⅓-cup measuring scoop, fill each muffin cup about three-quarters full with the batter.
  6. Bake in the preheated oven for 18 to 20 minutes, performing a toothpick test to check for doneness.
  7. Remove from the oven and let cool on a wire rack for about 10 minutes before transferring to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 5gVitamin A: 5000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These muffins can be stored at room temperature for up to 3 days, in the fridge for up to a week, or frozen for up to 3 months.

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