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Description
Enjoy these moist and delicious healthy pumpkin muffins, perfect for a nutritious breakfast or snack. Made with wholesome ingredients, they are a delightful fall treat.
Ingredients
Scale
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsweetened applesauce
- 1/2 cup pure pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate medium bowl, whisk together the applesauce, pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Stir in the milk until the batter is smooth. If using, fold in the chopped nuts.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For gluten-free muffins, substitute the whole wheat flour with a gluten-free all-purpose flour blend.
- You can add a handful of raisins or chocolate chips for extra flavor.
- These muffins freeze well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: approx. 180
- Sugar: approx. 10g
- Sodium: approx. 150mg
- Fat: approx. 8g
- Saturated Fat: approx. 5g
- Unsaturated Fat: approx. 3g
- Trans Fat: 0g
- Carbohydrates: approx. 25g
- Fiber: approx. 3g
- Protein: approx. 4g
- Cholesterol: approx. 40mg