Healthy Pumpkin Muffins
These 1-bowl healthy pumpkin muffins are moist and delicious! They are naturally sweetened, 100% whole wheat and perfect for a healthy fall breakfast or snack!
Yield: 12 muffins
Ingredients
- 1 ½ cups white whole wheat flour (see notes)
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup oil (see notes)
- ½ cup honey
- 1 teaspoon pure vanilla extract
- 1 heaping cup pumpkin puree
Instructions
- Preheat oven to 350.
- In a large bowl, combine the dry ingredients - the flour through the salt.
- Make a well in the center and add the eggs, oil, honey, vanilla and pumpkin. Stir wet mix together in the well and then stir together with the dry ingredients until combined. Don't overmix.
- Line a muffin tin with muffin liners and distribute the batter evenly. They will be about ⅔ full.
- Bake for 18-22 minutes, until a toothpick comes out clean.
- Let cool and store at room temperature for 3-4 days or wrap in aluminum foil and store in the freezer for up to 3 months.
Notes
Flour: I use white whole wheat flour, which is 100% whole grain but has a lighter consistency and taste. You can also use whole wheat flour, all-purpose flour, or use a mixture of all-purpose and whole wheat flour if you prefer.
Oil: You can sub applesauce for part or all of the oil if you want to cut some calories. I used canola oil but you can use coconut oil if you prefer.
Nuts: You can add ½ cup chopped walnuts or pecans to the batter if you'd like.
Bread: If you want to bake this as pumpkin bread, instead of muffins, just pour the batter into a greased 9x5 bread pan and bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean.
Storing: Store the muffins, once cooled, in a covered container at room temperature for up to 3-4 days. Or store in the refrigerator for up to 5-6 days.
Freezing: Once cooled, wrap individual muffins in a strip of aluminum foil. Place the wrapped muffins in a freezer-safe ziplock bag, that has been labelled and dated, and freeze for up to 5-6 months.
Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Cholesterol: 31mg | Sodium: 217mg | Fiber: 2g | Sugar: 12g
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