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
For a sweeter muffin, you can add a tablespoon of brown sugar or increase the honey slightly. Ensure not to overmix the batter to keep the muffins light and fluffy. You can also substitute the walnuts with pecans or omit them if you prefer a nut-free version.
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