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Healthy Pumpkin Muffins

Moist and Tender Healthy Pumpkin Muffins for Fall Bliss

These Healthy Pumpkin Muffins are moist, tender, and perfect for breakfast or a guilt-free snack, making them a must-try this fall.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups Pumpkin Puree
  • 2 large Large Eggs Can be substituted with flaxseed mixture for vegan option
  • 1 cup Milk Use dairy or non-dairy as preferred
  • 1/2 cup Melted Coconut Oil or Vegetable Oil Melted butter can be used as an alternative
  • 1/2 cup Maple Syrup Honey or agave syrup are alternatives
  • 1 tbsp Apple Cider Vinegar Can substitute with lemon juice
  • 1 tsp Vanilla Extract Pure vanilla is preferred
For the Flour Mixture
  • 1 cup All-Purpose Flour Whole wheat flour can be used for added fiber
  • 1 cup Whole Wheat Flour Can replace with more all-purpose if needed
  • 1 tbsp Pumpkin Pie Spice Can use a mix of cinnamon, nutmeg, and ginger instead
For Leavening
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt Table salt can be used as a substitute

Equipment

  • Muffin pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Cooking spray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin pan or line it with muffin liners.
  2. In a large mixing bowl, whisk together pumpkin puree, eggs, milk, melted oil, maple syrup, apple cider vinegar, and vanilla extract until smooth.
  3. In a separate bowl, mix the all-purpose flour, whole wheat flour, pumpkin pie spice, baking powder, baking soda, and sea salt.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  5. Fill each muffin cup about two-thirds full with the batter using a 1/3-cup scoop.
  6. Bake for 18-20 minutes or until a toothpick comes out clean.
  7. Let muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 160kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 5000IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

To ensure best results, avoid overmixing and regularly check the freshness of your leavening agents.

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