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Healthy Pumpkin Muffins
4.9 from 129 votes

Healthy Pumpkin Muffins

Healthy Pumpkin Muffins combine pumpkin puree with all-purpose flour, flaxseed, baking powder and soda, cinnamon, eggs, milk, maple syrup, butter, and vanilla to create moist, tender muffins with a subtle sweetness and mild spice. They bake to a fluffy texture suitable for a nourishing breakfast or snack, and can be lightly sweetened according to taste.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12 muffins
Calories: 129 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Pre-heat oven to 350 degrees F.
  2. 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!
  3. In a medium bowl, combine flour flax, baking soda, baking powder, cinnamon, and salt and mix.
  4. In a larger bowl, combine lightly beaten eggs with milk, maple syrup, melted butter, vanilla and pumpkin. Whisk until incorporated..
  5. Slowly sift the flour mixture into the egg mixture, using a fork to mix in a clockwise motion.
  6. Once the mixture is just combined, scoop into muffin cups, filling each about halfway.
  7. 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.
  8. Remove muffins from tray and allow to cool on a wire rack until they're cool enough to eat.
  9. 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

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%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 129

% 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.