5.0 from 6 votes
Healthy Pumpkin Muffins
Enjoy something delicious and satisfying with this easy-to-make recipe.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 Muffins
Calories: 90 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup canned pumpkin puree not pie filling
- 2 eggs
- 1/4 teaspoon vanilla extract
- 1/4 cup coconut flour
- 1 3/4 teaspoons pumpkin pie spice
- 1/4 cup Truvia
For The Nuts:
- 1 egg white
- 1 teaspoon Truvia
- 1/4 teaspoon cinnamon
- 1/4 cup pecans chopped
For The Cinnamon “Sugar”:
- 2 tablespoons Truvia or another erythritol-based sweetener
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350 degrees and GENEROUSLY spray a 6 cup muffin tin with cooking spray. *
- In a large bowl, whisk together the pumpkin, eggs and vanilla extract until well mixed.
- In a separate, small bowl, stir together the coconut flour, pumpkin pie spice and Truvia until well combined. Add the dry ingredients into the pumpkin mixture and stir until totally smooth and mixed. Let stand for 5 minutes.
- While the batter is standing, spray a small baking sheet with cooking spray and set aside.
- Then, whisk together the Egg white, 1 tsp Truvia and ¼ tsp cinnamon in a small bowl. Add in the chopped pecans and mix around until the pecans are well coated. Place the pecans into a small strainer to eliminate any excess egg white. Spread them onto the prepared baking sheet and set aside.
- Divide the pumpkin mixture evenly between 6 muffin cavities, gently spreading out evenly. Bake until they feel set, and the edges just begin to go golden brown, about 30 minutes.
- During the last 10 minutes of baking time, place the pan of pecans in the oven to toast them up. Watch them carefully to make sure that they don’t burn. One cooked, let the muffins and nuts cool for 5 minutes in the pan.
- Stir together the remaining Truvia and cinnamon and dump into a shallow plate. Remove the muffins from the muffin tin and gently roll the sides and tops in the cinnamon mixture. Take a few pecans and gently stick them inside the top of the muffins.
Cup of Yum
Notes
- *You must spray the muffin tin generously, or the muffins will stick!
- ** I have made the recipe by just placing the coated pecans on top of the muffins and baking for the full 30 minutes, but they don’t get quite as crunchy this way. I find it’s better to roast them separately and stick them in after, as the muffins are very soft which makes it easy to do so.
Nutrition Information
Calories
90kcal
(5%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
55mg
(18%)
Sodium
42mg
(2%)
Potassium
135mg
(4%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
6439IU
(129%)
Vitamin C
2mg
(2%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Muffins
Amount Per Serving
Calories 90
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 42mg | 2% |
| Potassium | 135mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 6439IU | 129% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.