Healthy pumpkin muffins are always a welcome addition to a fall breakfast menu or for a quick snack. Here we use whole wheat flour and less sugar to make ours.
Another version below uses regular all purpose flour, but healthy pecans get added to a sweet, buttery topping.
Make your own fresh pumpkin puree from scratch or used the canned version.
Either way, you’ll end up with a batch of delicious treats.
Healthy Pumpkin Muffins
2 1/2 cups whole wheat flour
1/4 cup sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups fresh pumpkin puree
1/3 cup vegetable oil
1 tsp vanilla
• measuring cups and spoons
• large and medium mixing bowls
• large mixing spoon
• 2 muffin pans
Servings: 24 muffins
1. Preheat Oven to 350 F.
2. Grease your muffin pans using oil or butter. If you prefer to use cooking spray, make sure that
the spray is distributed evenly or your muffins may stick.
3. Combine dry ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon,
cloves, nutmeg and salt.
4. Combine the wet ingredients
In your medium mixing bowl, combine pumpkin puree, 2 eggs, vegetable oil and vanilla.
5. Add your wet ingredients to the large bowl of dry ingredients and stir until fully combined.
Using a small ladle, fill the muffin tins with batter.
Bake for about 20 minutes. Muffins are done when you press your finger lightly in the middle and
the muffin springs back. If it stays in place, the muffins are not yet done.
Craving for a more sinful treat? A little cream cheese icing does wonders for pumpkin muffins!
Pumpkin Pecan Muffins
1/2 cup butter, softened
1 cup sugar
1 cup pumpkin puree
2 tsp. pumpkin pie spice
1 cup milk
2 tsp. baking powder
1/4 tsp. salt
2 cups all purpose flour
1. Preheat oven to 350 degrees.
2. In a large bowl, combine all ingredients except the flour. Beat until well blended. Slowly add
flour while continuing to mix, taking care not to over mix.
3. In a lightly greased or lined muffin pan, spoon in batter to 2/3 full.
4. Bake at 350F for 20 minutes or until golden. Allow muffins to cool fully.
Optional Caramel Pecan Topping
1/4 cup butter, cubed
1/3 cup brown sugar
1/3 cup pecans, chopped
1/4 cup all purpose flour
1. Combine all ingredients in a small bowl. Using a pastry blender or two knives, ‘cut’ ingredients
to mix until crumbly.
2. Sprinkle over batter before baking.