Healthy Pumpkin Muffins
User Reviews
4.9
Healthy Pumpkin Muffins
Description
These muffins use a mixture of dry ingredients including flour, ground flaxseed for fiber, leavening agents, cinnamon, and salt. The wet ingredients include eggs, milk, pure maple syrup, melted butter, vanilla, and pumpkin puree. Combining wet and dry separately, then folding them together gently, helps maintain a light texture. Baking at 350°F for roughly 14-16 minutes yields golden muffins that test done with a toothpick inserted into the center.
The flavor balances pumpkin's earthiness with warm cinnamon and a touch of maple sweetness, while the flaxseed contributes nutrition and a mild nutty note. The muffins have a tender crumb with a little moistness from the pumpkin and butter.
They can be served as a wholesome breakfast or snack. Adjust sweetness for children or adults by adding more brown sugar if desired or topping with cinnamon sugar mixed with softened butter. Leftover muffins keep well for several days and freeze nicely.
Ingredients
- 1 ⅓ cup all-purpose flour (160 grams)
- 3 TBSP Flaxseed ground
- ¾ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp cinnamon
- ¼ tsp salt
- 2 egg large
- ½ cup milk
- ¼ cup pure maple syrup
- 3 TBSP butter melted
- 1 tsp vanilla extract pure
- ½ cup pumpkin pureed
Instructions
- Pre-heat oven to 350 degrees F.
- Line a muffin tin with parchment paper baking cups or spritz with your favorite oil spray. I used parchment liners for uber-easy clean up and zero sticking!
- In a medium bowl, combine flour flax, baking soda, baking powder, cinnamon, and salt and mix.
- In a larger bowl, combine lightly beaten eggs with milk, maple syrup, melted butter, vanilla and pumpkin. Whisk until incorporated..
- Slowly sift the flour mixture into the egg mixture, using a fork to mix in a clockwise motion.
- Once the mixture is just combined, scoop into muffin cups, filling each about halfway.
- Bake at 350F on the center rack for approximately 14-16 minutes, inserting a toothpick into the center to check for a fluffy, full-cooked interior.
- Remove muffins from tray and allow to cool on a wire rack until they're cool enough to eat.
- Dig in! Store remaining muffins wrapped on the counter for up to four days or in the freezer for a month. Enjoy!
Notes
- For less sweetness suitable for children, use the recipe as written with pure maple syrup only.
- To increase sweetness for adults, add 2-3 tablespoons brown sugar to the batter, or sprinkle cinnamon sugar on softened butter as a topping.
- Store muffins wrapped on the counter for up to four days or freeze for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 169mg | 7% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1735IU | 35% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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