Description

These Healthy Pumpkin Muffins are a wholesome and delicious treat perfect for breakfast or a nutritious snack. Made with whole wheat flour, rolled oats, and natural sweeteners like honey or maple syrup, they combine warm autumn spices and pumpkin puree for a moist, flavorful bite. Optional chopped walnuts or pecans add a nice crunch, making these muffins both satisfying and nourishing.

Ingredients

Scale

Wet Ingredients

1 cup canned pumpkin puree
1/2 cup honey or maple syrup
1/4 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 cup whole wheat flour
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

Optional

1/4 cup chopped walnuts or pecans

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, honey or maple syrup, unsweetened applesauce, eggs, and vanilla extract. Stir these ingredients together until the mixture is smooth and evenly combined.
Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This ensures even distribution of the leavening agents and spices.
Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to maintain a tender muffin texture.
Add Nuts: If you opt to use nuts, fold in the chopped walnuts or pecans at this stage for added crunch and flavor.
Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising during baking.
Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to remove.
Serve and Enjoy: Enjoy your healthy pumpkin muffins fresh as a delicious breakfast option or a wholesome snack anytime.

Notes

For a nut-free version, simply omit the walnuts or pecans.
Using maple syrup instead of honey makes this recipe suitable for vegans if eggs are substituted with a vegan alternative.
Ensure not to overmix the batter to avoid dense muffins.
These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
They can also be frozen for up to 3 months; thaw before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American