How To Make Healthy Pumpkin Muffins
Cozy and feel-good are two ways to describe autumn. And what else encapsulates this feeling better than sweet goodies? We don’t know about you, but we’ll take anything apple, pumpkin, or caramel-flavored every time! Especially when served in the form of a pie, cobbler, muffin, or donut, these treats hold a special spot in our hearts! Take your pick from these fall dessert recipes, and make some at home.
Serves:
Ingredients
- 1 cup canned pumpkin puree
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions
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Preheat oven to 350°F (175°C). Grease a muffin tin or use muffin liners.
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In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract.
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In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
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Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
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Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
- Calories : 185kcal
- Total Fat : 9g
- Saturated Fat : 6g
- Cholesterol : 62mg
- Sodium : 295mg
- Total Carbohydrates : 23g
- Dietary Fiber : 3g
- Sugar : 7g
- Protein : 4g
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