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Healthy Pumpkin Muffins
These pumpkin muffins are easy, healthy, and delicious with a cake-like texture (the secret is in the ingredients!). Perfect for the holidays or anytime. They are also freezer-friendly, so make sure to bake a double batch!
Prep Time
5 mins
Cook Time
5 mins
Total Time
23 mins
Servings: 12 muffins
Course:
Breakfast , Appetizer
Cuisine:
American
Ingredients
- 1 1/2 cups whole spelt flour can substitute whole-wheat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup honey
- 1/3 cup butter melted
- 1 cup pumpkin puree
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
- Using a whisk or fork, mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
- Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined.
- Fold in the pumpkin puree. Do not overmix.
- Pour the batter into the muffin pan so it’s evenly distributed.
- Bake until golden brown and a toothpick comes clean, about 18–20 minutes. Store at room temperature or freeze for a rainy day.
Cup of Yum
Notes
- We recommend using organic ingredients when feasible.
- Nutrition Facts Healthy Pumpkin Muffins Amount Per Serving Calories 107 Calories from Fat 54 % Daily Value* Fat 6g9%Saturated Fat 4g25%Cholesterol 41mg14%Sodium 245mg11%Potassium 71mg2%Carbohydrates 14g5%Fiber 1g4%Sugar 12g13%Protein 1g2% Vitamin A 3375IU68%Vitamin C 1.1mg1%Calcium 19mg2%Iron 0.6mg3% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 107
- Calories from Fat 54
- % Daily Value*
- Fat 6g
- 9%
- Saturated Fat 4g
- 25%
- Cholesterol 41mg
- 14%
- Sodium 245mg
- 11%
- Potassium 71mg
- 2%
- Carbohydrates 14g
- 5%
- Fiber 1g
- 4%
- Sugar 12g
- 13%
- Protein 1g
- 2%
- Vitamin A 3375IU
- 68%
- Vitamin C 1.1mg
- 1%
- Calcium 19mg
- 2%
- Iron 0.6mg
- 3%