Healthy Pumpkin Muffins
There’s a chill in the air, the days are getting a bit shorter…this can only mean one thing: 🍂 Fall is here, and more importantly, it’s pumpkin time! Everybody loves pumpkin, right? Pumpkin pie, pumpkin spice lattes, you name it, I’m there - or at least I would be if there was a way to make pumpkin goodies a little healthier! I love my treats, but I need to make sure they don’t have too many tricks in them, like excessive amounts of sugars and fats.
Sounds familiar? Luckily, I have come to the rescue with these delicious 🎃pumpkin muffins: baked goods that won’t ruin your good intentions, but will still satisfy your craving for pumpkin spice and flavor!
Pumpkin itself is actually a powerhouse fruit (did you know it’s a fruit, not a vegetable?), high in Vitamin A, Fiber, Vitamin C, just to name a few! Not only it’s packed with delicious flavor, but with all these wonderful nutrients and very low calories, nothing is stopping you from grabbing a can of pumpkin puree today to bake with!
Bake with pumpkin, but not a pie 🥧? I hear you, but trust me! By baking these healthy pumpkin muffins with no refined sugars or fats, you will add sneaky nutrition to muffins that the whole family will love.
1 cup pumpkin puree (not pumpkin pie filling!)
1/2 cup of maple syrup/honey
1/4 vegetable oil (coconut oil, vegetable oil, avocado oil - avoid olive oil as it’s not neutral in flavor)
1/4 cup milk (choose any milk you like - dairy, almond, oat, cashew - avoid coconut milk for this)
1 teaspoon of vanilla extract
1 1/2 cup of flour (I like to use a mix of whole wheat and white flour to add some extra fiber!)
1 teaspoon of baking soda
1 tablespoon of pumpkin pie spice
1/4 cup of unsweetened cocoa powder (you can leave this out if you are not a chocolate fan)
Pinch of salt
Add-ons (pick one):
1/3 cup chocolate chips
1/4 cup shredded coconut
1/4 cup of chopped nuts (pecans or walnuts)
Heat your oven to 350 F
Mix all your wet ingredients
In a second bowl, mix up your dry ingredients, then add them to the wet ingredients and make sure to not over mix.
If you’re putting in any add-ons, now is the time to gently fold them in.
Line a muffin tin with 12 liners, and spray them with baking spray to ensure they won’t stick to the paper. Divide your batter between the liners, and pop the tin in the oven.
Soon your kitchen will smell like one of those fancy pumpkin candles! After about 20 minutes, depending on your oven, check to see if your muffins are ready by inserting a toothpick in one muffin: if it comes out clean, they’re ready!
Remove from oven and leave for 10 minutes in the tin, then finish cooling them on a rack.
🧁Enjoy with a cup of coffee or tea, while you watch the leaves fall!