These Healthy Pumpkin Muffins are super tasty and perfect for breakfast or a snack! Made with pumpkin pureé, oats, and a hint of spice, they are soft and fluffy.
Honestly, who can resist a warm muffin? I love adding some walnuts or chocolate chips for an extra treat. They’re so good, you’ll want to make them all year round! 🧁
Key Ingredients & Substitutions
Whole Wheat Flour: Using whole wheat flour makes these muffins healthier and adds fiber. If you don’t have it, feel free to use all-purpose flour or a gluten-free blend for a different texture.
Rolled Oats: They add a hearty texture! For a gluten-free option, look for certified gluten-free oats. You can also use quick oats but expect a slightly different consistency.
Canned Pumpkin Puree: This is the star ingredient! If you can’t find it, homemade pumpkin puree works. Simply roast a pumpkin, scoop out the flesh, and blend until smooth.
Applesauce: It keeps the muffins moist and reduces sugar. If you’re out, you can substitute with mashed bananas or yogurt for a different flavor profile.
Coconut Oil: This adds a nice flavor, but you can use any neutral oil like canola or vegetable oil. For a healthier touch, try avocado oil.
What’s the Best Way to Ensure My Muffins Are Fluffy?
To get light and fluffy muffins, follow some simple steps:
- Use room temperature ingredients: This helps in mixing and rising.
- Don’t overmix the batter: Combine until just mixed. Overmixing can make them dense.
- Ensure your leavening agents are fresh: Baking soda and powder should be active for optimal rise.
- Fill muffin cups about 3/4 full: This allows space for rising without overflowing.
By keeping these tips in mind, you’ll end up with deliciously soft and fluffy pumpkin muffins every time! Happy baking!
How to Make Healthy Pumpkin Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup or honey
- 1/4 cup coconut oil, melted (or any mild vegetable oil)
- 2 large eggs (or flax eggs for vegan option)
- 1 teaspoon vanilla extract
Extras (Optional):
- 1/2 cup dark chocolate chips
- 1/4 cup chopped walnuts
- Additional chopped walnuts for topping
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and another 18-22 minutes to bake. After baking, allow a few minutes for cooling before diving in. Total time is around 35-40 minutes, and you’ll have a batch of yummy muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This is an important step to ensure your muffins bake evenly. Line a muffin tin with paper liners or lightly grease it so the muffins won’t stick.
2. Mix Dry Ingredients:
In a large bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves). Make sure everything is combined well—it helps your muffins rise nicely!
3. Combine Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, applesauce, maple syrup (or honey), melted coconut oil, eggs, and vanilla extract. Stir until the mixture is smooth and well combined.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixtures together until just combined—try not to overmix, as this can lead to dense muffins.
5. Add Optional Ingredients:
If you want, you can fold in dark chocolate chips and walnuts at this point for extra flavor and texture. It’s always a delicious choice!
6. Fill the Muffin Tin:
Evenly divide the muffin batter into the prepared muffin tin, filling each cup about 3/4 full. This way, the muffins have room to rise without overflowing.
7. Add Toppings:
If you like, you can sprinkle some chopped walnuts on top of each muffin for added crunch and flavor. It makes them look extra inviting too!
8. Bake the Muffins:
Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them—oven times can vary!
9. Cool Down:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. This will help them set perfectly.
10. Enjoy Your Muffins:
These pumpkin muffins are best enjoyed warm! You can also store them in an airtight container for up to 3 days. They make a perfect snack or breakfast treat!
These healthy pumpkin muffins are moist, flavorful, and packed with wholesome ingredients. Enjoy every bite!
Can I Substitute the Whole Wheat Flour?
Yes, you can use all-purpose flour or a gluten-free flour blend if you prefer. Just remember that the texture may vary slightly, but they’ll still taste delicious!
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them or freeze them for up to 2 months. Just reheat in the microwave or oven before serving!
Can I Make These Muffins Vegan?
Absolutely! Simply replace the eggs with flax eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. The rest of the recipe remains the same!
What Can I Add for Extra Flavor?
You can experiment by adding mix-ins like dried cranberries, raisins, or chopped nuts. A bit of orange zest can also brighten the flavors. Feel free to get creative!