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Healthy Pumpkin Muffins

Deliciously moist and wholesome, these Healthy Pumpkin Muffins are packed with seasonal flavors and nutrients, perfect for a cozy breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree Make sure to use pure canned pumpkin puree.
  • 1/2 cup maple syrup or honey Choose according to preference.
  • 1/3 cup melted coconut oil or vegetable oil Coconut oil adds flavor.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups whole wheat flour Can substitute with all-purpose flour or a gluten-free blend.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • a pinch salt
Optional Ingredients
  • 1/2 cup chopped nuts or chocolate chips Optional for adding flavor and texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners or grease it lightly.
  2. In a large bowl, whisk together the canned pumpkin, maple syrup (or honey), melted coconut oil, eggs, and vanilla extract until well combined.
  3. In a separate bowl, stir together the whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix; it’s okay if there are a few lumps!
  5. If you’re using nuts or chocolate chips, gently fold them into the batter.
  6. Using a spoon or ice cream scoop, fill each muffin tin about 3/4 full with the batter.
Baking
  1. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can freeze muffins for up to 3 months; thaw in the refrigerator and reheat in the microwave for 15-20 seconds.