These Healthy Pumpkin Muffins are perfect for a cozy breakfast or snack! They’re moist, flavorful, and packed with the goodness of pumpkin. Let’s dive into this delightful recipe!
Tips for Success
Make sure to use fresh pumpkin puree for the best flavor. And trust me, the aroma of these muffins baking will fill your kitchen with warmth!
Favorite Parts
What I love most about these muffins is how easy they come together. Plus, the combination of flours gives them a lovely texture!
Ingredients
- Wet Ingredients:
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- Dry Ingredients:
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Instructions
- Prepare the Muffin Tin:
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Step 1- Preheat the oven: Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
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Step 2- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, eggs, milk, oil, maple syrup, vinegar, and vanilla and whisk until combined.
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Step 3- Mix Dry Ingredients: In a medium bowl, whisk together the flours, pumpkin pie spice, baking powder, baking soda, and salt.
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Step 4- Combine Ingredients: Add the dry ingredients to the wet ingredients and stir until just combined.
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Step 5- Fill Muffin Tin: Use a ⅓-cup measuring scoop to divide the batter into the muffin tin. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
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Step 6- Cool Muffins: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
- Calories: 150, Fat: 6g, Carbs: 22g, Protein: 3g
Cooking techniques
Mixing
Be gentle when mixing the wet and dry ingredients to keep the muffins light and fluffy.
Variations or substitutions
Substitutions
You can replace the maple syrup with honey or agave syrup if preferred. Feel free to use any non-dairy milk to suit your taste!
Storage tips
Storage Tips
Keep the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully!
Notes
These muffins are a great source of fiber and perfect for a healthy breakfast!
