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Healthy Pumpkin Muffins

Moist and fluffy muffins bursting with pumpkin flavor, perfect for a healthy treat all season long.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup honey or maple syrup Use maple syrup for a vegan option.
  • 2 large eggs Substitute with 1 tablespoon flaxseed meal + 3 tablespoons water for vegan.
  • 1/4 cup vegetable oil or melted coconut oil
Dry Ingredients
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, honey or maple syrup, eggs, and vegetable oil. Whisk until smooth.
  3. In a separate bowl, mix the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Line a muffin tin with paper liners or grease them, then pour the batter into each opening, filling them about two-thirds full.
Baking
  1. Bake in the preheated oven for about 20 minutes, or until a toothpick comes out clean.
  2. Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, microwave for 20-30 seconds.