Healthy Pumpkin Muffins
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
4.81 out of 5 stars
(42)
Ingredients
12 servings
- 1 cup pumpkin puree
- 2 large eggs
- ⅔ cup milk
- ⅓ cup melted coconut oil or vegetable oil
- ⅓ cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
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Preparation
Step 1
Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
Step 2
In a large bowl, combine the pumpkin puree, eggs, milk, oil, maple syrup, vinegar, and vanilla and whisk until combined.
Step 3
In a medium bowl, whisk together the flours, pumpkin pie spice, baking powder, baking soda, and salt.
Step 4
Add the dry ingredients to the wet ingredients and stir until just combined.
Step 5
Use a ⅓-cup measuring scoop to divide the batter into the muffin tin. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
Step 6
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Step 7
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Chef's notes
To make gluten-free pumpkin muffins, replace both flours with 2 1/4 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour and bake for 22 to 26 minutes.
Make these vegan by replacing the eggs with 1/4 cup ground flaxseed mixed with 1/2 cup warm water. Bake for 20 to 22 minutes, or until a toothpick comes out clean.
