Description
These healthy pumpkin muffins are soft, lightly spiced, and just sweet enough for a delightful breakfast or snack.
Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup oats
- 1/2 cup canned pumpkin puree
- 1/3 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the whole wheat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the pumpkin puree, honey or maple syrup, applesauce, and eggs until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. If using, fold in the chopped walnuts or pecans gently.
- Divide the batter among the muffin cups, filling each about 3/4 full. Bake for 15–20 minutes, or until a toothpick comes out clean and the tops spring back slightly.
- Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature. They can be stored in an airtight container for up to 2 days at room temperature, or in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg