Healthy Pumpkin Muffins
User Reviews
4.9
Healthy Pumpkin Muffins
Description
The recipe uses whole-wheat flour and cornstarch to mimic the tenderness of cake flour, producing a soft crumb suitable for muffins. Pumpkin puree contributes moisture and flavor along with classic pumpkin pie spice for warmth. Honey and melted butter provide natural sweetness and richness. Eggs help bind the ingredients and give structure. Mixing just until combined avoids overworking the batter, preserving a tender texture.
Chocolate chips are optional but add pockets of sweet, melty contrast. Baking for about 16-18 minutes results in muffins that have set but remain moist inside. These muffins are good for breakfast or as a snack, offering familiar pumpkin spice notes with a wholesome base.
The cornstarch substitution with flour is possible if needed. Muffins can be frozen after cooling for up to 3 months, making them convenient to store and enjoy later.
Ingredients
- 1 1/4 cups whole-wheat flour
- 1/4 cup cornstarch
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 large egg
- 1/2 cup honey
- 1/3 cup butter or coconut butter, melted
- 1 cup pumpkin puree canned
- 1/2 cup chocolate chips optional, semi-sweet
Instructions
- Preheat the oven to 350 degrees F. Spray a standard 12-cup muffin tin with non-stick cooking spray (or line with muffin liners).
- Whisk dry ingredients together: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt.
- Mix wet ingredients together: eggs, melted butter, honey, and pumpkin puree.
- Make a well in the center of the flour mixture and add the pumpkin mixture and chocolate chips. Mix just until combined. (Do not over-mix).
- Spoon the batter into the muffin pan, filling each cup 2/3 full (or a little more if you want bigger muffins). Bake for 16 – 18 minutes or until a toothpick inserted comes out clean. .
Notes
- Cornstarch enhances tenderness by lowering the flour’s protein effect; substitute with an equal amount of whole wheat flour if unavailable.
- Allow muffins to cool completely before freezing in an airtight container for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 247mg | 10% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 3380IU | 68% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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