Description
These Healthy Pumpkin Muffins are a wholesome and flavorful treat perfect for breakfast or a nutritious snack. Made with whole wheat flour, oats, and natural sweeteners like honey or maple syrup, these muffins are packed with warm spices and the rich taste of pumpkin puree. A touch of unsweetened applesauce keeps them moist, while optional nuts add a delightful crunch. Easy to prepare and baked to perfection, they offer a balanced, healthier alternative to traditional muffins without sacrificing taste.
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 (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent the muffins from sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the canned pumpkin puree, honey or maple syrup, unsweetened applesauce, eggs, and vanilla extract. Stir thoroughly until the mixture is smooth and thoroughly blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Make sure these ingredients are evenly mixed.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Add Nuts (Optional): If you choose to use nuts, gently fold in the chopped walnuts or pecans to distribute them evenly throughout the batter.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow space for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when they are ready.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set and prevents sogginess.
- Serve and Enjoy: Enjoy these healthy pumpkin muffins warm or at room temperature as a delicious breakfast or snack option.
Notes
- For a vegan version, substitute eggs with flax eggs and use maple syrup instead of honey.
- Ensure not to overmix the batter to keep muffins light and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can enhance flavor by adding a handful of raisins or chocolate chips if desired.
- Adjust sweetness according to taste by varying the amount of honey or maple syrup.
