Description
These Healthy Pumpkin Muffins offer a delicious and nutritious twist on traditional muffins, using pumpkin puree and natural sweeteners like honey or maple syrup. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, they are wholesome treats made with whole wheat flour and optional additions like nuts and raisins, ideal for a cozy snack or breakfast.
Ingredients
Scale
Wet Ingredients
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups whole wheat flour or all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/3 cup raisins or chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it with cooking spray.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, honey or maple syrup, unsweetened applesauce, milk, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour (or all-purpose flour), baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until evenly mixed.
- Mix Wet and Dry Ingredients: Gently add the dry ingredients to the wet ingredients and stir with care until just combined. Avoid overmixing to maintain a light muffin texture.
- Add Optional Ingredients: Fold in the chopped walnuts or pecans and raisins or chocolate chips if using to give the muffins extra texture and flavor.
- Fill Muffin Tin: Evenly spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, signaling they are fully cooked.
- Cool: Let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute whole wheat flour with all-purpose flour for a lighter texture.
- Use either honey or maple syrup according to your preference; both add natural sweetness.
- Applesauce adds moisture and reduces the need for extra fats, making these muffins healthier.
- Optional nuts and dried fruits/chocolate chips add flavor and texture but can be omitted for a simpler muffin.
- Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
