Description
These Healthy Pumpkin Muffins are a delightful fall treat, perfect for breakfast or a snack. Made with whole wheat flour and sweetened with maple syrup, they are moist, flavorful, and easy to make.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 ½ tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
Wet Ingredients:
- 2 eggs
- 1/2 cup pure maple syrup or honey
- 1/3 cup coconut oil (melted and cooled)
- 1 cup canned pumpkin purée
- 1/4 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or dark chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or by greasing it lightly.
- Prepare dry ingredients: In a medium bowl, combine whole wheat flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix wet ingredients: In a separate large bowl, beat eggs, then mix in maple syrup, coconut oil, pumpkin purée, milk, and vanilla extract until smooth.
- Combine ingredients: Add dry ingredients to wet ingredients and stir until just combined. Do not overmix. Fold in nuts or chocolate chips if desired.
- Bake: Divide the batter into muffin cups and bake for 20–22 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins freeze well and are ideal for a quick breakfast or snack.
- You can use olive oil or avocado oil instead of coconut oil.
- For added fiber, mix in a tablespoon of ground flaxseed.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
