Healthy Pumpkin Muffins
Fall is here, so you know what that means. Pumpkin szn is upon us! If you haven’t already been bombarded by all things pumpkin and pumpkin spice related, I have another recipe coming your way. I don’t drink coffee, aka don’t participate in the pumpkin spice latte phenomenon, so I get my fix elsewhere. ie) from these amazingly delicious pumpkin muffins. They are unreal, and I gotta be honest, I’m super proud of how this recipe turned out. So moist and flavorful, yet not too sweet. These healthy muffins are made using whole wheat, no oil, and no refined sugar. And I can’t seem to stop eating them.
They’re really perfect for a grab-and-go breakfast or snack. Also, top them with some maple butter if you’re looking for a little something extra—you’ll be in for a TREAT. Do yourself a favor and give it a try.
Seriously. You won’t be disappointed.
If you give these pumpkin muffins a go, be sure to let me know how you like the recipe here or tag me on Instagram!
Happy Autumn, all.
xxSlim
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 12
Ingredients
Dry
1.5 cups whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tbsp pumpkin spice
1 tbsp coconut sugar
Wet
1 cup pumpkin puree
2 eggs
⅓ cup maple syrup
¼ cup unsweetened applesauce
1 tsp vanilla
Instructions
Preheat the oven to 350℉ and prep a muffin tin with nonstick spray or muffin cups.
In a large mixing bowl, mix together the whole wheat pastry flour, baking soda, baking powder, cinnamon, and pumpkin spice.
In a second bowl, whisk together all of the wet ingredients until well mixed.
Pour the wet ingredients into the large bowl with dry ingredients and stir until well combined.
Divide the batter evenly into the prepared muffin tin and then sprinkle the coconut sugar on top.
Bake in the oven for 20 minutes or until a toothpick comes out clean.
Let them sit for a few minutes before removing from the pan to cool completely on a wire rack.
