Healthy Pumpkin Muffins
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
4.68 out of 5 stars
(96)
Ingredients
12 muffins
- 1 3/4 cups white whole wheat flour or whole wheat flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup pumpkin
- 2 large eggs, at room temperature
- 1/2 cup pure maple syrup
- 1/3 cup coconut oil, melted and cooled to room temperature
- 1/4 cup unsweetened vanilla almond milk, at room temperature (or milk of your choice)
- 1 1/2 teaspoons pure vanilla extract
- Turbinado sugar for sprinkling on muffins, optional
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or grease the cups with nonstick cooking spray. Set aside.
Step 2
In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
Step 3
In a large bowl, combine the pumpkin, eggs, maple syrup, cooled coconut oil, milk, and vanilla extract. Stir until smooth.
Step 4
Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Don't over mix.
Step 5
Pour the muffin batter evenly into the prepared muffin cups. Sprinkle the muffins with turbinado sugar, if using. Bake for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 6
Let the muffins cool and enjoy!
Step 7
Save recipe for the next time?
Chef's notes
Make sure all of your wet ingredients are at room temperature.
Don't over mix the batter to avoid dense muffins.
The muffins can be sprinkled with turbinado sugar for a sugary crunch.
The muffins can be frozen for up to 2 months.
