Description
Delight in the warm flavors of fall with these Healthy Pumpkin Muffins. Made with whole wheat flour and sweetened with maple syrup, these muffins are a nutritious treat perfect for breakfast or a snack.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup pure maple syrup or honey
- 1/3 cup coconut oil, melted (or olive oil)
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
Optional:
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or by greasing lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Wet Ingredients: In a separate large bowl, whisk eggs, pumpkin puree, maple syrup, melted oil, milk, and vanilla until smooth.
- Combine Mixtures: Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in nuts if desired.
- Bake: Divide batter into muffin cups, filling each about 3/4 full. Bake for 20–24 minutes or until a toothpick comes out clean. Cool on a wire rack.
Notes
- These muffins freeze well for up to 3 months.
- For added texture, top with oats or pumpkin seeds.
- Substitute half the flour with oat flour for a lighter texture.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 10 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
