Healthy Pumpkin Muffins
These moist and flavorful Healthy Pumpkin Muffins combine the essence of pumpkin spice with wholesome ingredients for a guilt-free treat, perfect for breakfast or snacks.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling) Use pure pumpkin for best results.
- 1/3 cup maple syrup or honey Natural sweeteners.
- 1/4 cup vegetable oil or melted coconut oil For moisture.
- 1 large egg To bind the ingredients.
- 1 teaspoon vanilla extract For flavor.
Dry Ingredients
- 1 cup whole wheat flour Healthier option than all-purpose.
- 1 teaspoon baking soda For leavening.
- 1 teaspoon baking powder For extra lifting.
- 1 teaspoon ground cinnamon Warm spice.
- 1/2 teaspoon ground nutmeg Seasonal flavor.
- 1/4 teaspoon salt Enhances flavor.
Optional Add-Ins
- 1/2 cup chopped walnuts or chocolate chips For added crunch and sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, combine the pumpkin puree, maple syrup (or honey), oil, egg, and vanilla extract. Mix well until fully combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix!
- If using, gently fold in walnuts or chocolate chips.
- Use a spoon or ice cream scoop to fill each muffin cup about 2/3 full.
Baking
- Place in your preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow them to cool for a few minutes in the pan before transferring to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can be frozen for up to 3 months. Reheat in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.