Healthy Pumpkin Muffin Recipe
These Healthy Pumpkin Muffins are made with whole wheat flour, warm spices, pumpkin, and sweetened with maple syrup. They're so moist and flavorful!
Servings: 12 muffins
Ingredients
Wet Ingredients
- 1/4 cup avocado oil, melted coconut oil or canola oil
- 1/2 cup maple syrup
- 2 eggs
- 1 cup pumpkin purée
- 1/4 cup milk of choice I used 2% low fat milk
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 3/4 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted pepitas, plus extra for sprinkling on top
Instructions
- Preheat oven to 350° F. and spray a 12-cup muffin pan with cooking spray or add muffin liners to it.
- In a large bowl whisk together the dry ingredients. In a smaller bowl whisk together the wet ingredients. Pour the wet in with the dry and stir them together with a rubber spatula until you no longer see streaks of flour. Don't over-mix.
- Stir the pepitas into the batter and then divide it evenly into the muffin pan. Place on the middle rack of the oven and bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean or with a few crumbs attached.
- Let the muffins cool in the pan for 5-10 minutes before removing them onto a wire cooling rack.
Notes
The muffins will keep for up to 3 days at room temperature in an airtight container. You can also freeze them for up to 3 months.
Nutrition
Calories: 171kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 203mg | Potassium: 134mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3229IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg