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Healthy Pumpkin Muffins Recipe

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4 from 13 reviews

Enjoy these moist and flavorful Healthy Pumpkin Muffins, perfect for a nutritious breakfast or a tasty snack. Made with canned pumpkin, whole wheat flour, and warm pumpkin pie spices, these muffins offer a naturally sweet and spiced treat, optionally enhanced with semi-sweet chocolate chips.

Ingredients

Wet Ingredients

  • 1 cup canned pumpkin (240g)
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/4 cup unsalted butter, melted
  • 1/2 cup whole milk (or non-dairy alternative)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 3/4 cups white whole wheat flour (215g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice

Optional Add-ins

  • 3/4 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease or line a 12-cup muffin pan to prepare for baking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, melted butter, milk, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, stir together the white whole wheat flour, baking powder, baking soda, salt, and pumpkin pie spice to evenly distribute the leavening agents and spices.
  4. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently fold them together until just combined. Avoid overmixing to keep the muffins tender. If desired, fold in the semi-sweet chocolate chips or substitute with dried fruit or nuts.
  5. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  6. Bake Muffins: Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
  7. Cool Muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving to ensure perfect texture and flavor.

Notes

  • Use white whole wheat flour for a lighter texture while maintaining whole grain benefits.
  • If you prefer dairy-free, substitute whole milk with almond, soy, or oat milk.
  • Optional add-ins like chocolate chips add sweetness; alternatively, try nuts or dried cranberries for variation.
  • Do not overmix the batter to keep muffins tender and avoid toughness.
  • Leftover muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

Find it online: https://bitezly.com/healthy-pumpkin-muffins-recipe/