Naturally sweetened and high in fiber, these healthy pumpkin muffins are a delicious treat with all of the flavors of fall. They work well as a healthy snack or on-the-go breakfast, just be sure to make a double batch because they are so tasty they won’t last long.
There is a misconception that all muffins are unhealthy, but I need you to know, that is not the case. In truth, muffins can be both a healthy choice and an unhealthy choice, it all depends on the ingredients that they were made with!
When loaded with vegetable oils, refined flour, and refined sugar, they are certainly a less-than-ideal choice, but when made with real food any muffin has a place in a healthy diet, and that’s exactly what these healthy pumpkin muffins are.
INGREDIENTS FOR HEALTHY PUMPKIN MUFFINS
- Flour – The recipe calls for all-purpose flour, however, you could use whole wheat flour or 1-to-1 gluten-free flour if preferred.
- Pumpkin Purée – To add moisture and pumpkin flavor. You can use canned pumpkin purée and homemade pumpkin purée, both with work. If using canned, just be sure not to use pure pumpkin and not pumpkin pie filling.
- Pumpkin Pie Spice – A mix of cinnamon, nutmeg, ginger, and cloves to add a hint of pumpkin spice flavor.
- Maple Syrup – To sweeten the muffins and add flavor. While pure maple syrup is recommended, you can use brown sugar if you prefer.
- Molasses – To add moisture and enhance the flavor.
- Eggs – To add structure and ensure the muffins are light and fluffy.
- Milk – You can use whole milk, 2% milk, skim milk, or non-dairy milk of your choice in these pumpkin muffins.
- Butter – To ensure the muffins are moist. While unsalted butter is recommended, salted and unsalted will work.
- Vanilla Extract – To enhance the sweetness.
- Baking Essentials – Some baking powder, baking soda, and salt to ensure the muffins are light and fluffy.
Storage + Reheating
To Store: Allow the pumpkin muffins to cool and then place them in an airtight container and store them at room temperature for up to 4 days or in the refrigerator for up to 6 days.
To Freeze: Allow the muffins to cool completely and then place them in a single layer in a freezer bag and store them in the freezer for up to 3 months.
To Reheat: To thaw frozen muffins, allow them to thaw at room temperature, or use a thaw setting on your microwave. Once thawed, you can warm them in the microwave for 30 seconds, or in the oven at 350°F wrapped in aluminum foil for 5-10 minutes.
Ingredients
- 2 cups flour, all-purpose
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 cup pumpkin purée
- 2 eggs
- 1/2 cup milk
- 1/3 cup butter, melted, plus more for greasing
- 1/2 cup maple syrup
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease a muffin tin with butter.
- In a large bowl, combine all of the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and stir until well incorporated.
- In a separate medium bowl, combine all of the wet ingredients; pumpkin purée, eggs, milk, melted butter, maple syrup, molasses, and vanilla, and whisk to combine.
- Transfer the dry ingredients to the wet ingredients and gently fold them together until the batter is well incorporated, being careful to not over-mix the batter. If adding mix-ins, such as chocolate chips, chopped nuts, or dried fruit, fold them into the batter at this time.
- Divide the batter evenly across the prepared muffin cups. Transfer the muffin tin to the oven and bake for 21-24 minutes until a toothpick inserted into a muffin comes out clean.
- Once baked, allow to cool slightly, then transfer the muffins to a cooling rack and allow to cool to room temperature.
- The muffins can be served immediately, stored at room temperature for 2 days, in the fridge for up to 5 days, or frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 191 calories
- Sugar: 12 grams
- Fat: 6 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 4 grams
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