Imagine the comforting aroma of warm spices wafting through your kitchen as freshly baked pumpkin muffins emerge from the oven.
These healthy treats are impossibly easy to make and bring a sense of cozy indulgence to your breakfast table.
As honey, pumpkin puree, and a medley of spices meld together, they transform simple ingredients into a delightful, moist muffin.
Let’s bring this delicious autumn creation to life in your kitchen!
Kitchen Tools Required
- 1 Muffin tin
- 12 Muffin liners
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Measuring cup set
- 1 Measuring spoon set
- 1 Spatula
- 1 Cooling rack
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup honey
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Cook & Prep Time
To efficiently manage your time while preparing and cooking Healthy Pumpkin Muffins, follow this timeline:
- Reading and Gathering Ingredients (5 minutes):
- Start by reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all ingredients and equipment you’ll need for the recipe.
- Prep Work (15 minutes):
- Preheat your oven to 350°F (175°C).
- Line the muffin tin with muffin liners.
- In a large mixing bowl, whisk together the dry ingredients: whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a medium mixing bowl, combine the wet ingredients: honey, melted coconut oil, eggs, pumpkin puree, almond milk, and vanilla extract.
- Mixing and Filling Muffin Liners (5 minutes):
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the chopped walnuts using a spatula.
- Divide the batter evenly among the muffin liners, filling each about three-quarters full.
- Baking (20 minutes):
- Place the muffin tin in the preheated oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cooling (10 minutes):
- Allow the muffins to cool in the muffin tin for 5 minutes.
- Transfer the muffins to a cooling rack and let them rest for an additional 5 minutes before serving.
Adjust the timeline as needed based on your personal cooking speed and kitchen setup.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line the muffin tin with muffin liners.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In a medium mixing bowl, combine the honey, melted coconut oil, eggs, pumpkin puree, almond milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Fold in the chopped walnuts with a spatula.
Divide the batter evenly among the muffin liners, filling each about three-quarters full.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the muffin tin for 5 minutes before transferring them to a cooling rack.
Let the muffins rest on the cooling rack for an additional 5 minutes before serving.
Serving Tips
- Hot Coffee or Tea: Pair these muffins with a warm cup of coffee or tea to complement their cozy, spiced flavors.
- Fresh Fruit Salad: Serve alongside a fresh fruit salad for a light and invigorating contrast to the warm, hearty muffins.
- Greek Yogurt: Add a dollop of Greek yogurt on the side for a creamy texture and a protein boost.
- Maple Syrup Drizzle: Drizzle a little maple syrup over the muffins for an extra touch of sweetness.
- Cream Cheese Spread: Offer a spread of cream cheese for a tangy, creamy topping option that pairs well with the pumpkin spice.
Storage
To store healthy pumpkin muffins, place them in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week.
Freeze for longer storage.
Freezing
To freeze pumpkin muffins, let them cool completely.
Wrap each muffin in plastic wrap and store them in a freezer bag.
Defrost at room temperature or microwave individually for a quick treat.
Reheating
To reheat healthy pumpkin muffins, place them in a preheated oven at 325°F (160°C) for 5-10 minutes.
Alternatively, microwave for 15-20 seconds until warmed through.
This helps in maintaining moisture.
Final Thoughts
Healthy pumpkin muffins are a delightful and nutritious option for breakfast or a quick snack.
They aren’t only easy to make but also filled with warm spices and wholesome ingredients.
To enhance the flavor, consider using fresh pumpkin puree.
You can also customize these muffins by adding other mix-ins like raisins or chocolate chips.
Remember to store them in an airtight container to maintain their moisture.
Enjoy these muffins with a cup of coffee or tea for a perfect start to your day.
Frequently Asked Questions
Can I Use Gluten-Free Flour in the Recipe?
You can use gluten-free flour, but choose a blend with xanthan gum for structure. It may alter the texture slightly, so use portion control to guarantee nutrient balance. Adjust liquid ingredients to maintain desired muffin consistency.
How Can I Make the Muffins Vegan-Friendly?
To make the muffins vegan-friendly, replace eggs with flax eggs and use maple syrup instead of honey. Substitute unsweetened almond milk for any plant-based milk, and verify your baking soda and powder are vegan-certified.
What Is the Nutritional Content per Muffin?
You’ll find each muffin contains approximately 150 calories, 6g of fat, 20g of carbohydrates, and 4g of protein. They’re a good source of fiber and vitamin A, thanks to the pumpkin and whole wheat flour.
Can I Substitute the Almond Milk With Another Milk?
Yes, you can substitute almond milk with any milk of your choice. Opt for low-fat cow’s milk or soy milk to maintain the muffins’ nutritional balance. Keep portion sizes in mind to manage calorie and nutrient intake.
Are There Alternatives to Using Eggs in the Recipe?
You can swap eggs with flaxseed or chia seed mixtures. Combine one tablespoon ground flaxseed or chia seeds with three tablespoons water per egg. This substitute maintains nutrients, controls portion, and keeps the muffins moist and delicious.
Healthy Pumpkin Muffins
Equipment
- 1 muffin tin
- 12 muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 Spatula
- 1 Cooling rack
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup honey
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with muffin liners.
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a medium mixing bowl, combine the honey, melted coconut oil, eggs, pumpkin puree, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the chopped walnuts with a spatula.
- Divide the batter evenly among the muffin liners, filling each about three-quarters full.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the muffin tin for 5 minutes before transferring them to a cooling rack.
- Let the muffins rest on the cooling rack for an additional 5 minutes before serving.
Notes
