These healthy pumpkin muffins are soft, moist, and have a perfectly crunchy muffin top. Make a batch of these pumpkin muffins for an easy breakfast or snack throughout the week!
Do you need to use the rest of our pureed pumpkin in the refrigerator? Make this single-serve pumpkin mug cake or these fluffy pumpkin pancakes! You won’t regret it!
THE BEST HEALTHY SNACKS
What makes a healthy snack? Guess what, there are so many different answers to that question. Healthy snacks look different for everyone! Here on Fit Foodie Finds we focus on using whole, healthy, unprocessed ingredients in all of our recipes to create our version of healthy.
We believe that you should eat what your body craves and sometimes that can be very natural for some people and a bit more difficult for others. A good place to start is by choosing recipes that have simple ingredients that you love!
From there, the options are endless! A good place to start with healthy snacking is with these healthy pumpkin muffins!
BAKING WITH PUMPKIN
It used to be that pumpkin pie was one of the only options when baking with pumpkin. Not anymore! Pumpkin is a great addition to so many baked goods and even a delicious ingredient in savory recipes!
BAKING TIPS + TRICKS
Baking with pumpkin is easier than you think! Some people like to make pumpkin the main ingredient in a recipe and some people like to use it as an oil substitute or just to add an extra serving of veggies to a recipe.
Here are some other tips + tricks when baking with pumpkin.
- You can use canned pumpkin (not pumpkin pie filling) when a recipe calls for pumpkin puree or you can use homemade pumpkin puree.
- If you are substituting pumpkin for oil in a recipe, the ratio is 1:1.
- Don’t underbake pumpkin baked goods! You are adding a bit of moisture when you add pumpkin to a recipe. Be sure baked goods are fully cooked by using a thermometer and making sure the internal temperature is at least 200ºF.
- Don’t overmix pumpkin muffins! Mix this muffin batter by hand (rather than an electric mixer) to avoid dense hard muffins!
- 1.75 cups white whole wheat flour
- ½ cup coconut sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 1/2 cup chopped walnuts
- 2 eggs, large
- 1/2 cup maple syrup
- 1 cup pumpkin puree
- 1/2 cups almond milk, unsweetened
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- First preheat oven to 350ºF and spray a bread pan with nonstick cooking spray OR line a muffin tin with 12 muffin liners. Set aside.
- Next, beat eggs, coconut sugar, and maple syrup together in a large mixing bowl. Add almond milk, pumpkin puree, and vanilla and mix again.
- In a separate bowl, combine dry ingredients together (except for walnuts).
- Slowly add dry ingredients to wet and mix.
- Finally, add in walnuts and coconut oil, and mix well.
- Pour batter into greased bread pan or into 12 muffin cups (the muffins should be about 3/4 full). For the bread, bake at 350ºF for 45-50 minutes OR for the muffins, bake at 350ºF for 22-24 minutes.
- Remove pumpkin bread or muffins from oven, let cool for 5-10 minutes, and remove from pan to finish cooling.