Healthy Pumpkin Muffins
These healthy pumpkin muffins are moist, flavorful, and packed with nutrition. Perfect for breakfast or a snack, they are easy to make and sure to satisfy your pumpkin cravings.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 muffin tin
- 1 muffin liners (optional)
- 1 rubber spatula
Ingredients
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup honey or maple syrup
- 1 cup canned pumpkin puree
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped nuts (walnuts or pecans) Optional
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or lightly grease it.
- In a large mixing bowl, combine the whole wheat flour, rolled oats, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk together until fully combined.
- In another bowl, mix together the honey (or maple syrup), pumpkin puree, applesauce, eggs, and vanilla extract. Stir until smooth and well blended.
- Pour the wet ingredients into the dry ingredients, and gently fold them together using a rubber spatula until just combined. Be careful not to overmix.
- If using, fold in the chopped nuts.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake in the preheated oven for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Feel free to add chocolate chips or dried fruit for extra flavor.
These muffins can be stored in an airtight container for up to 4 days or frozen for longer storage.
For a gluten-free version, substitute the whole wheat flour with a gluten-free flour blend.