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Healthy Pumpkin Muffins
5 from 6 votes

Healthy Pumpkin Muffins

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 Muffins
Calories: 90 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup pumpkin puree not pie filling, canned
  • 2 egg
  • 1/4 teaspoon vanilla extract
  • 1/4 cup coconut flour
  • 1 3/4 teaspoons pumpkin pie spice
  • 1/4 cup truvia sweetener
For The Nuts:
  • 1 egg white
  • 1 teaspoon truvia sweetener
  • 1/4 teaspoon cinnamon
  • 1/4 cup pecans chopped
For The Cinnamon “Sugar”:
  • 2 tablespoons truvia sweetener or another erythritol-based sweetener
  • 1/2 teaspoon cinnamon

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees and GENEROUSLY spray a 6 cup muffin tin with cooking spray. *
  2. In a large bowl, whisk together the pumpkin, eggs and vanilla extract until well mixed.
  3. In a separate, small bowl, stir together the coconut flour, pumpkin pie spice and Truvia until well combined. Add the dry ingredients into the pumpkin mixture and stir until totally smooth and mixed. Let stand for 5 minutes.
  4. While the batter is standing, spray a small baking sheet with cooking spray and set aside.
  5. Then, whisk together the Egg white, 1 tsp Truvia and ¼ tsp cinnamon in a small bowl. Add in the chopped pecans and mix around until the pecans are well coated. Place the pecans into a small strainer to eliminate any excess egg white. Spread them onto the prepared baking sheet and set aside.
  6. Divide the pumpkin mixture evenly between 6 muffin cavities, gently spreading out evenly. Bake until they feel set, and the edges just begin to go golden brown, about 30 minutes.
  7. During the last 10 minutes of baking time, place the pan of pecans in the oven to toast them up. Watch them carefully to make sure that they don’t burn. One cooked, let the muffins and nuts cool for 5 minutes in the pan.
  8. Stir together the remaining Truvia and cinnamon and dump into a shallow plate. Remove the muffins from the muffin tin and gently roll the sides and tops in the cinnamon mixture. Take a few pecans and gently stick them inside the top of the muffins.

Notes

  • *You must spray the muffin tin generously, or the muffins will stick!
  • ** I have made the recipe by just placing the coated pecans on top of the muffins and baking for the full 30 minutes, but they don’t get quite as crunchy this way. I find it’s better to roast them separately and stick them in after, as the muffins are very soft which makes it easy to do so.

Nutrition Information

Calories 90kcal (5%) Carbohydrates 13g (4%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 0.01g (1%) Cholesterol 55mg (18%) Sodium 42mg (2%) Potassium 135mg (3%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 6439IU (129%) Vitamin C 2mg (2%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Muffins

Amount Per Serving

Calories 90

% Daily Value*

Calories 90kcal 5%
Carbohydrates 13g 4%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Cholesterol 55mg 18%
Sodium 42mg 2%
Potassium 135mg 3%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 6439IU 129%
Vitamin C 2mg 2%
Calcium 29mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.