Healthy Pumpkin Muffins
User Reviews
4.8
Healthy Pumpkin Muffins
Description
These Healthy Pumpkin Muffins combine pumpkin puree with eggs, milk, melted coconut or vegetable oil, maple syrup, apple cider vinegar, and vanilla, creating a moist and lightly sweet batter. The dry ingredients include all-purpose and whole wheat flours, pumpkin pie spice, baking powder, baking soda, and salt, providing flavor depth and leavening for a tender texture.
The muffins bake at 350°F until a toothpick inserted comes out clean, resulting in golden-topped, soft muffins with a warming spice blend characteristic of pumpkin pie seasoning. The mix of flours adds fiber and a slight nutty note, while the vinegar helps tenderize and activate leavening agents.
These muffins make a nutritious breakfast option or a wholesome snack. They suit fall menus or anytime you want a lightly spiced treat with less refined sugar. They pair well with coffee or tea.
For gluten-free versions, substitute the flours for a gluten-free all-purpose blend and extend baking time slightly. Vegan adaptations can be made by replacing eggs with flaxseed and water mixtures, with minor baking time adjustments.
Ingredients
- 1 cup pumpkin puree
- 2 egg large
- ⅔ cup milk
- ⅓ cup coconut oil melted, or vegetable oil
- ⅓ cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled
- ¾ cup whole wheat flour spooned and leveled
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
Instructions
- Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
- In a large bowl, combine the pumpkin puree, eggs, milk, oil, maple syrup, vinegar, and vanilla and whisk until combined.
- In a medium bowl, whisk together the flours, pumpkin pie spice, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Use a ⅓-cup measuring scoop to divide the batter into the muffin tin. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For gluten-free muffins, replace all-purpose and whole wheat flours with 2 1/4 cups gluten-free all-purpose baking flour and bake 22 to 26 minutes.
- To make vegan muffins, replace eggs with 1/4 cup ground flaxseed mixed with 1/2 cup warm water and bake 20 to 22 minutes, checking doneness with a toothpick.
User Reviews
Overall Rating
4.8
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