Healthy Pumpkin Muffins
These delicious healthy pumpkin muffins are made with white whole wheat flour, canned pumpkin, maple syrup, and walnuts!
Prep 10 minutes
Cook 45 minutes
Total 55 minutes
Fat 9
Carbs 33
Protein 4
Yield 12
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 large eggs
- 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
- First, the preheat oven to 350ºF and line a muffin tin with muffin liners. We also suggest lightly spraying with cooking spray.
- Next, beat eggs, coconut sugar, and maple syrup together in a large mixing bowl. Add almond milk, pumpkin puree, and vanilla and mix again.
- In a separate bowl, combine dry ingredients together (except for walnuts).
- Slowly add dry ingredients to wet and mix.
- Finally, add in walnuts and coconut oil, and mix well.
- Fill each muffin around 3/4 of the way full (these are going to be big muffins!). Then, sprinkle on more walnuts, if desired. Bake at 350ºF for 21-24 minutes or until the center is fully cooked.
- Remove pumpkin muffins from the oven. Then, let cool for 5-10 minutes. Remove muffins from the pan and transfer them to a wire rack to finish cooling.
- Enjoy!
Tips & Notes
- The loaf serves 8-10 and the muffins serve 12.
- Nutrition is for 12 muffins.
- Loaf directions: pour batter into a greased bread pan and bake at 350ºF for 45-50 minutes.
Watch it
Nutrition Facts
Calories: 227kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Fiber: 3g | Sugar: 17g