Description
These Healthy Pumpkin Muffins are a delicious and nutritious treat, perfect for breakfast or a wholesome snack. Made with wholesome ingredients like whole wheat flour, pumpkin puree, and natural sweeteners, they offer a moist and flavorful bite infused with warm spices such as cinnamon, nutmeg, and ginger. With the option to add nuts for a crunchy texture, these muffins are easy to prepare and bake in just 30 minutes.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Optional
- 1/4 cup chopped walnuts or pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, honey or maple syrup, unsweetened applesauce, eggs, and vanilla extract. Stir thoroughly until the mixture is smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt to ensure even distribution of the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until the batter is combined. Be careful not to overmix to maintain a tender texture in the muffins.
- Add Nuts: If desired, gently fold in the chopped walnuts or pecans to add a crunchy texture and extra flavor.
- Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely, preventing sogginess and ensuring the best texture.
- Serve: Enjoy these healthy pumpkin muffins warm or at room temperature as a nourishing breakfast or a wholesome snack.
Notes
- You can substitute honey with maple syrup for a vegan option, but remember these muffins contain eggs and are not fully vegan.
- Use fresh or canned pumpkin puree; if fresh, roast and blend pumpkin until smooth before measuring.
- For a nut-free version, simply omit the walnuts or pecans.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze baked muffins for up to 3 months; thaw at room temperature before serving.
- To enhance flavor, add a handful of chocolate chips or dried cranberries if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
