pumpkin muffin

These healthy no added sugar pumpkin bean muffins are moist and packed with protein, iron, and fiber! Enjoy them for breakfast, snack, or add them to your kid’s lunchbox!

Kid-Friendly Pumpkin Bean Muffins

spelt flour

baking powder (aluminum-free)

cinnamon

nutmeg

ginger

banana (1 cup mashed)

pumpkin puree

egg (or flax egg)

vanilla extract

Preheat oven to 350 degrees Farenheit. Line or grease 12 count muffin pan with muffin liners. I prefer to use a silicone muffin pan.

In a large bowl, add all the dry ingredients. Stir to evenly combine.

In a food processor/blender, add all the wet ingredients. Puree until smooth.

Combine the wet ingredients into the dry ingredients and combine everything together. Don&#x27;t overmix.

Spoon batter into  the muffin cups and bake for 20-25 minutes, until inserted toothpick comes out clean.

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

salt

pumpkin pie spice

sugar

skim milk

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.

Extra moist and fluffy pumpkin muffins recipe. This pumpkin spice muffin is incredibly delicious.

Pumpkin Muffins Recipe 

all-purpose flour

granulated sugar

brown sugar

eggs (room temperature)

baking soda

vegetable oil

vanilla

Start by preheating your oven to 350 degrees....

Start by preheating your oven to 350 degrees. Then line your muffin pan with liners.

In a stand mixer whip up your pumpkin...

In a stand mixer whip up your pumpkin puree, both sugars eggs, oil, vanilla until creamy texture.

Grab a separate bowl and add in your...

Grab a separate bowl and add in your flour, salt, baking soda, and mix.

Then slowly pour the dry into the wet...

Then slowly pour the dry into the wet until blended.

Pour your pumpkin batter into each muffin liner....

Pour your pumpkin batter into each muffin liner. Fill about 3/4 full.

Bake 18-22 minutes or until you can stick...

Bake 18-22 minutes or until you can stick toothpick in and it comes out clean.

Perfectly moist, perfectly spiced and perfectly pumpkin-y! This Pumpkin Bread Recipe is amazing any time of year!

PERFECT Pumpkin Bread Recipe

pumpkin puree (NOT pie filling!)

120 mL (1/2 cup) vegetable oil

eggs,

(1 2/3 cup) granulated sugar

(2 3/8 cups) all-purpose flour

cloves

Preheat oven to 350 degrees F. Spray a 5x9 loaf pan or mini loaf pans with baking spray and then line with parchment paper. I like to make 'slings' to make it easy to remove the bread from the pan.

In a large bowl, whisk together the pumpkin puree, granulated sugar, begetable oil, and lightly beaten eggs until smooth and incorporated. In another medium bowl, combine the flour, baking powder, baking soda, salt, and spices. Whisk or stir until combined. Add the dry ingredients to the wet ingredients and mix together until just incorporated. I use a whisk which helps to keep the mixing to a minimum. Scoop the batter into prepared pan/s and spread out slightly.

Bake a large loaf for 55 to 70 minutes or smaller loaves for 40 to 45 minutes. Cool in the pan for 5 to 10 minutes and then remove to a cooling rack until completely cool.

Pumpkin bread keeps well at room temperature for several days when wrapped in cling film. To freeze, double wrap the bread and freeze for up to 3 months.

Single-serving Pumpkin Pecan Muffin

pumpkin puree ((60 g) sub applesauce

tsp oil ((5 g))

almond milk)

tbsp sugar ((12 g) sub maple syrup

flour ((30 g) gf all purpose if desired)

tsp baking powder

pecans

Preheat oven to 350F and grease/line one jumbo muffin cavity (or two regular).

In a small bowl blend pumpkin, oil, sugar.

In a mug whisk together flour, baking soda, baking powder, spices, salt.

Add dry into wet and combine via folding (don't overmix). If the batter seems too dry add 1 tsp water/milk at a time and mix.

Transfer to muffin pan and sprinkle with chopped pecans (I also like to add some coarse sugar).

Bake 25 minutes or until the center is done, cool on a wire rack and enjoy!

Top 5 pumpkin muffin recipes from across the web

The most viewed pumpkin muffin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 5 pumpkin muffin recipes from across the web

The most viewed pumpkin muffin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kid-Friendly Pumpkin Bean Muffins

Healthy and Light, low calorie Pump...

Pumpkin Muffins Recipe

PERFECT Pumpkin Bread Recipe

Single-serving Pumpkin Pecan Muffin

The most viewed pumpkin muffin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine