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Healthy Pumpkin Muffins

Delicious and nutritious pumpkin muffins, perfect for a healthy breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups whole wheat flour
  • ½ cup packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree
  • ½ cup unsweetened applesauce
  • ¼ cup milk
  • 2 large eggs
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
Optional Add-ins
  • ½ cup chocolate chips chopped nuts, or dried cranberries

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the whole wheat flour, brown sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a separate medium bowl, whisk together the pumpkin puree, unsweetened applesauce, milk, eggs, melted coconut oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Fold in optional add-ins if using.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Don"t overmix the batter. Use plain pumpkin puree, not pie filling. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.