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Healthy Pumpkin Muffins Recipe

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4.3 from 2 reviews

These healthy pumpkin muffins are a delicious and nutritious treat perfect for fall or any time you crave a cozy, spiced baked good. Made with whole wheat flour, pumpkin puree, Greek yogurt, and warm spices like cinnamon and pumpkin pie spice, these muffins offer a moist texture and balanced sweetness using natural maple syrup. Whether for breakfast or a snack, they are quick to prepare and baked to perfection with an optional crunchy raw sugar topping.

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree
  • ¼ cup salted butter (melted)
  • ½ cup vanilla Greek yogurt
  • ½ cup maple syrup
  • 2 eggs
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 ½ cups whole wheat flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt

Optional Ingredients

  • 4 tablespoons raw sugar (for sprinkling)
  • 1 cup mix-ins (e.g., chocolate chips, nuts, seeds)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin to prevent sticking and set it aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, ground cinnamon, pumpkin pie spice, baking powder, baking soda, and fine sea salt until well combined. This ensures an even distribution of leavening and spices.
  3. Combine Wet Ingredients: In a large bowl, whisk the pumpkin puree, melted butter, vanilla Greek yogurt, maple syrup, eggs, and pure vanilla extract until the mixture is smooth and homogenous.
  4. Incorporate Dry Into Wet: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until the batter is smooth and free of lumps but don’t overmix to keep the muffins tender.
  5. Add Mix-Ins (Optional): If using, fold in your choice of mix-ins like chocolate chips, nuts, or seeds evenly into the batter to add texture and flavor.
  6. Fill Muffin Cups: Using a spoon or scoop, portion approximately 3 to 4 tablespoons of batter into each muffin cup. If desired, sprinkle the tops with raw sugar for a crunchy topping.
  7. Bake: Place the muffin tin in the preheated oven and bake for 17 to 20 minutes. The muffins are done when the tops spring back when gently touched and a toothpick inserted in the center comes out clean.
  8. Cool: Allow the muffins to cool in the tin for 2 to 5 minutes to set, then transfer them to a wire rack to cool completely to prevent sogginess.
  9. Serve: Serve these wholesome pumpkin muffins warm or at room temperature for a comforting snack or breakfast option.

Notes

  • For added texture and flavor, mix-ins such as walnuts, pecans, pumpkin seeds, or dark chocolate chips work wonderfully.
  • Use canned pumpkin puree if fresh pumpkin is unavailable; ensure it is pure pumpkin, not pumpkin pie filling.
  • To keep muffins moist longer, store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Adjust the sweetness by varying the amount of maple syrup or raw sugar topping according to your preference.
  • Whole wheat flour can be substituted with all-purpose flour for a lighter texture though nutritional content will vary.

Find it online: https://yumntasty.com/healthy-pumpkin-muffins-recipe/