healthy pumpkin muffins

These easy pumpkin muffins are a fall favorite for breakfast or snack time. You will never know they are healthy because they are SO delicious!

Healthy Pumpkin Muffins

white whole wheat flour or whole wheat flour

baking soda

cinnamon

salt

ginger

nutmeg

cloves

pumpkin

eggs (at room temperature)

maple syrup

coconut oil (melted and cooled to room temperature)

vanilla almond milk (at room temperature (or milk of your choice))

vanilla extract

Turbinado sugar (for sprinkling on muffins, optional)

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.

In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.

In a large bowl, combine the pumpkin, eggs, maple syrup, cooled coconut oil, milk, and vanilla extract. Stir until smooth.

Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Don't over mix.

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.

Let the muffins cool and enjoy!

Less sugar and fat, these low calorie pumpkin muffins are great for breakfast.

Healthy and Light, low calorie Pumpkin Muffins

all purpose flour

baking powder

pumpkin pie spice

sugar

skim milk

pumpkin puree

Greek non fat plain yogurt

fat free cool whip

mini semi sweet chocolate chips

Mix flour, baking powder, salt, and pumpkin pie spices (or a mixture of these spices till you have one teaspoon: cinnamon, nutmeg, ground cloves, and ground ginger)

Mix egg, sugar, milk, pumpkin puree, yogurt, and vanilla together. Fold wet ingredients into dry.

Mix in 3 tablespoons of mini chocolate chips (Optional)

Scoop muffin mixture into prepared baking cups. Bake at 350 for 15-20 minutes.

Healthy Pumpkin Muffins are a delicious, low sugar fall breakfast. Naturally gluten + dairy free - these muffins are easy to make and so tasty!

old fashioned oats (gluten free if necessary)

honey

eggs

milk (regular

chocolate chips (off to the side, do not blend!)

Preheat oven to 350 + prepare a greased or lined muffin tin.

Pulse oats in blender until flour like consistency. Remove from blender + set aside in a bowl

Add honey, pumpkin puree, eggs, egg white + almond milk to blender. Pulse until smooth. Gradually add in oat flour, baking soda + spices.

When completely blended, stir in chocolate chips (do not blend!).

Pour batter into greased or lined muffin tins. Sprinkle with extra chocolate chips on top if you&#x27;d like.

Bake at 350 for 20-25 minutes, until a toothpick comes out clean when inserted in the center

https://embed.mediavine.com/videos/ruzes0dzsbtdpe3tkcvt

Healthy Pumpkin Muffins are a delicious, low sugar fall breakfast. Naturally gluten + dairy free – these muffins are easy to make and so tasty!

Everyone loves this pumpkin muffins recipe! Bake up a batch for the best moist interior and crunchy streusel topping.

Easy Pumpkin Muffins

rolled oats, divided

applesauce

unsalted butter, melted (for vegan, use melted coconut oil)

turbinado sugar*

Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.

In a medium bowl, mix the 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, and 1 tablespoon of the pumpkin pie spice with the baking powder, baking soda, and kosher salt.

In another bowl, combine the pumpkin puree, maple syrup, applesauce, unsalted butter (melted), and vanilla.

Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms.

In another medium bowl, add the remaining 1/4 cup rolled oats, 2 tablespoons flour, and 1 teaspoon pumpkin pie spice along with the turbinado sugar and salted butter (cut into small pieces). Cut the butter into the remaining ingredients using a pastry cutter or fork until a streusel topping forms.

Divide the batter evenly into the muffin cups, then top with a thin layer of streusel.

Bake for about 25 to 30 minutes, until a toothpick comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack.

I think the ingredients were a little off as these turned out very strange texture. Is there really supposed to be two whole teaspoons of baking powder along with 1 teaspoon of baking soda? I could tell the flavor was good but they were an odd texture and we couldn’t eat them. I loved the yummy crunchy topping however.

I can’t believe the mediocre reviews - are you kidding me? These muffins are so delicious, not too sweet, and have such a nice texture. Definitely recommend!

These healthy pumpkin muffins are made with whole wheat flour, dairy-free, sweetened with maple syrup, and are quick and easy to make!

whole wheat flour

coconut milk

coconut oil

Preheat oven and prepare muffin tin.

Preheat oven to 400. Line a 12 cup muffin tin with liners or grease well with oil.

Sift dry ingredients together.

Sift together flour, salt, baking soda, baking powder, nutmeg, cinnamon, and ginger over a large mixing bowl.

Mix together wet ingredients.

In a separate bowl, mix together coconut milk, pumpkin, coconut oil, egg, honey, and vanilla extract.

Combine wet and dry ingredients.

Add wet ingredients to dry ingredients and fold together gently, until just combined. Do not over mix.

Scoop out muffin batter into prepared pan

Measure about 1/4 cup into each muffin cup.

Bake muffins

Bake for 15 minutes or until toothpick inserted in the center comes out clean.

Cool Muffins.

Cool for 10 minute in muffin tin and then carefully remove muffins and finish cooling on a wire rack.

https://content.jwplatform.com/videos/koL8BlwK.mp4

Easy, dairy-free, healthy pumpkin recipe.

Pumpkin Muffins

These mini pumpkin muffins are the perfect treat for the fall! Quick and easy to make, they are a hit with toddlers and kids, and the adults too! Made with no refined sugar they are a healthy and delicious snack!

Healthy Mini Pumpkin Muffins

white whole wheat flour ((see notes))

tsp baking soda

tsp baking powder

tsp salt

tsp pumpkin pie spice ((see notes))

milk of choice, (regular, almond, oat, cashew)

Prep: Preheat the oven to 350° F. Spray or line a mini muffin tin.

Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.

Mix Dry Ingredients: In a large bowl, whisk together the pumpkin puree, oil, maple syrup, egg and milk until smooth.

Pour: Pour the dry ingredients into the wet ones.

Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ones until just combined. DO NOT overmix. Add in any mix-ins.

Fill Muffin Tin: Scoop the batter into the muffin tin, roughly 1 tablespoon per cup.

Bake: Place the muffin tin into the oven, and bake for 12-14 minutes or until just golden brown.

Eat: Let cool for 5-10 minutes, and serve.

https://content.jwplatform.com/videos/EOPKMk0H.mp4

These Mini Pumpkin Muffins are the perfect treat for the fall! Quick and easy to make, they are a hit with toddlers and kids, and the adults too! Made with no refined sugar and whole wheat, they make for a healthy and delicious snack or breakfast!

Mini Pumpkin Muffins

This oat flour pumpkin bread is made with just a few simple ingredients in only one bowl!  No refined flour (oat flour only), butter or dairy!

Oat Flour Pumpkin Bread

rolled oats ((2.75 cups oat flour))

pumpkin puree (not pumpkin pie filling)

Unsweetened Vanilla Almond Milk

tsp nutmeg

allspice

Preheat oven to 350F.

Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour.  You want to grind so that your oat flour is very fine.  (or you can purchase fine oat flour.)

In a large bowl, whisk together honey, eggs, pumpkin puree, and unsweetened vanilla almond milk.

Add nutmeg, cinnamon, allspice, salt, baking soda, and baking powder to oat flour.  Mix to combine evenly.

Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that&#x27;s okay.

Let the mixture sit for five minutes.

Spray parchment paper with cooking spray and line a glass bread dish with the paper. (could use a metal baking dish but this may change cooking time.) The paper will wrinkle, this is the price we pay for easier clean up!

Add mixture to your parchment paper lined bread pan and place it on the top rack of the oven.

Bake for 40-45 minutes until inserted toothpick comes out clean.

Let cool COMPLETELY so it doesn&#x27;t crumble, but if you can&#x27;t wait that long it will still be delicious!

https://embed.mediavine.com/videos/thxo8fmzqv40bhwnksau

Pumpkin Oat Flour Bread

These Healthy Maple Glazed Pumpkin Muffins use whole grains, less oil, and less sugar to make a jumbo fall muffin. Yummm.

Healthy Maple Glazed Pumpkin Muffins

cloves, cinnamon, and nutmeg

olive oil

milk

butter

vanilla

water

Preheat the oven to 350 F. Mix the dry ingredients (flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, and sugar). In a separate bowl, mix the wet ingredients (pumpkin, oil, maple syrup, milk, and eggs).

Combine the dry and wet ingredients in a large mixing bowl, stirring until just combined. Fill each muffin tin almost to the top with a scoop of batter &#8211; I like to use an old fashioned ice cream scoop with the little thumb press to get a nice rounded top.

Bake for 20 minutes or until tops are puffy and spring back when you press them. Remove from the muffin pan and let cool before glazing.

For the glaze, melt butter in saucepan. Add powdered sugar and vanilla &#8211; it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached.

Looks delish - thinking they would also be lovely as mini bundt rounds with those perfect glaze drips! Have you tried coconut oil in place of olive?

this is the kind of stuff that gets me into trouble. wake up, browse some blogs with my morning coffee. 30-ish minutes later I've got delicious, warm pumpkin muffins coming out of the oven and only my husband and I to devour them in this perfect state!

in all seriousness, thanks for continuing to share your recipes with us as well as letting us peek into your life. your stay in the Philippines brought back so many memories of my years spent living in SE Asia. great, heart-warming memories.

With a chill in the air, weekends in the Fall are perfect for baking treats like these pumpkin nut muffins with added pecans.

Pumpkin Nut Muffins

white whole wheat flour (King Arthur)

all purpose flour (King Arthur)

tsp pumpkin pie spice

vegetable oil

tsp vanilla extract

baking spray

pecans

Preheat oven to 350°.

Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk.

Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick.

Scrape down sides of the bowl.

Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.

Fold in chopped nuts.

Pour batter into prepared muffin tin and bake on the center rack for 24 - 26 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool at least 15 minutes before serving.

Healthy pumpkin muffins are easy to make and made totally gluten free with certified gluten free oatmeal, fresh pumpkin puree, and a handful of chocolate chips! Toddlers, kids, teenagers, and adults all love these for a simple snack! 

The Best Healthy Pumpkin Muffins

cup coconut oil, melted

cup maple syrup

tsp vanilla

oat flour

Optional: chocolate chips /chopped pecans –

Preheat oven to 350F and line a muffin tin with liners and nonstick spray.

In a large bowl, whisk pumpkin, coconut oil, eggs, maple syrup, and vanilla until well combined.

In a small bowl, mix oat flour, baking powder, baking soda, salt and pumpkin pie spice.

Add dry ingredients to wet and stir until combined. Stir in any mix-ins.

Scoop into muffin tin and bake for about 22 minutes or until toothpick inserted comes out clean.

We make these all the time!! So delicious!

These are an absolute favorite in my family! (We often substitute salted butter for the coconut oil and call them "semi-healthy")

Delicious!  This is such a great recipe!  If we don't have pumpkin, I substitute bananas. And they're great with fresh cranberries or blueberries added.  We have these every week. Thank you!

Do you know what the weight watchers points for this recipe is? Great recipe!

These are amazing. I baked them for my boyfriends family and they were gone within a day. Everyone said they were amazing and 10/10! I loved them. They’re so moist and perfectly sweet. Also love that they’re high in fiber

stephanie, I read your comment and decided to give both a try.  I made one batch with flax eggs (2 tablespoons flax meal with 5 tablespoons water) and one batch exactly as written (with eggs). The ones made with eggs were slightly fluffier and had a slightly more tender crumb; however the difference was not significant.  Definitely worth making for your family, both were delicious.  I followed the recipe exactly as written.  My 2 cups of oat flour (homemade from rolled oats) weighted 210 grams. My family likes a bit more sweetness and mouth feel so next time I will try adding some mini chocolate chips or maybe some raisins or pecans.

I’ve made these 4 times now and each time they’re amazing! My husband specifically requests these as soon as the weather starts to feel like fall and for good reason! I didn’t make any substitutions and they are perfect each time!

This rainy weather had me craving a fall treat. I found these on Erin’s website and made them with ingredients I already had on hand. They were amazing! So fresh and the texture is so good - soft and fluffy. Extra chocolate chips for me and they were perfect!

https://content.jwplatform.com/videos/laveVowg.mp4

Healthy pumpkin muffins are easy to make and made totally gluten free with certified gluten free oatmeal, fresh pumpkin puree, and a handful of chocolate chips! Toddlers, kids, and adults all love these for a simple fall snack!

The Best Healthy Pumpkin Muffins.mp4

Healthy, paleo pumpkin muffins made with almond butter and pumpkin. No flour, no oil and no dairy. 9 grams of protein in each muffin!

Flourless Pumpkin Muffins

almond butter

pumpkin pumpkin puree

Tablespoons honey

Tablespoons pumpkin pie spice

sea salt

chocolate chips (I used Lily's chocolate chips)

Preheat

Preheat oven to 375°F. Prepare muffin tin by spraying well with cooking spray, or line the tins with paper or silicone liners. Set aside.

Blend

In your blender add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute.

Stir

Fill

Fill each muffin cavity about 3/4 full with the muffin mixture.

Bake

Bake for 20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. (See below for cook time for mini muffins). Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle.

Cool

Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. Muffins are always best fresh, but these will keep airtight at room temperature for about 5 days, or in the freezer for up to 4 months.

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