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Recipe

Healthy Pumpkin Muffins

These healthy pumpkin muffins are soft, moist, and have a perfectly crunchy muffin top. Make a batch of these pumpkin muffins for an easy breakfast or snack throughout the week!

  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
Author: Lee Hersh
Yield: 8-12 1x
Category: Snack
Method: Oven
Cuisine: American

Ingredients

Dry

  • 1.75 cups white whole wheat flour
  • ½ cup coconut sugar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 cup chopped walnuts

Wet Ingredients

  • 2 eggs, large
  • 1/2 cup maple syrup
  • 1 cup pumpkin puree
  • 1/2 cups almond milk, unsweetened
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil, melted

Instructions

  1. First preheat oven to 350ºF and spray a bread pan with nonstick cooking spray OR line a muffin tin with 12 muffin liners. Set aside.
  2. Next, beat eggs, coconut sugar, and maple syrup together in a large mixing bowl. Add almond milk, pumpkin puree, and vanilla and mix again.
  3. In a separate bowl, combine dry ingredients together (except for walnuts).
  4. Slowly add dry ingredients to wet and mix.
  5. Finally, add in walnuts and coconut oil, and mix well.
  6. Pour batter into greased bread pan or into 12 muffin cups (the muffins should be about 3/4 full). For the bread, bake at 350ºF for 45-50 minutes OR for the muffins, bake at 350ºF for 22-24 minutes.
  7. Remove pumpkin bread or muffins from oven, let cool for 5-10 minutes, and remove from pan to finish cooling.
  8. Enjoy!

Notes

  • The loaf serves 8-10 and the muffins serve 12.
  • Nutrition is for 12 muffins.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 227
  • Sugar: 17
  • Fat: 9
  • Carbohydrates: 33
  • Fiber: 3
  • Protein: 4

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