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Pumpkin Muffins Healthy

These healthy pumpkin muffins are moist, flavorful, and packed with nutrients. They make for a perfect breakfast or snack option, especially in the fall. Enjoy a guilt-free treat with the goodness of pumpkin and whole grains.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast/Snack
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowls
  • 1 whisk
  • 1 muffin tin
  • 1 muffin liners optional
  • 1 measuring cups
  • 1 measuring spoons
  • 1 rubber spatula
  • 1 oven

Ingredients
  

  • 1 ½ cups whole wheat flour
  • 1 cup canned pumpkin puree
  • ½ cup unsweetened applesauce
  • ½ cup maple syrup or honey Can adjust for added sweetness.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup chopped nuts or chocolate chips Optional ingredient.

Instructions
 

  • Preheat the oven to 350°F (175°C). Line the muffin tin with muffin liners or grease it lightly.
  • In a large mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  • In another bowl, combine the pumpkin puree, applesauce, maple syrup or honey, eggs, and vanilla extract. Mix until smooth and well combined.
  • Gradually add the wet mixture to the dry ingredients, stirring gently with a rubber spatula until just combined. If using, fold in your choice of nuts or chocolate chips.
  • Divide the batter evenly among the 12 muffin cups, filling them about ⅔ full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • For a different flavor and texture, consider substituting half of the whole wheat flour with almond flour or coconut flour.
  • If desired, increase the maple syrup or honey by a tablespoon for added sweetness.
  • Store the muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.

Notes

You can substitute half of the whole wheat flour with almond flour or coconut flour for a different flavor and texture.
For added sweetness, consider increasing the maple syrup/honey by a tablespoon if desired.
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.