Wholesome Fall Pumpkin Muffins

$To make healthy pumpkin muffins, you'll need a few simple ingredients. Here’s what you’ll need: - 1 cup of pure pumpkin puree (canned or fresh) - 1/4 cup of unsweetened applesauce - 1/2 cup of maple syrup or honey - 1/4 cup of melted coconut oil - 2 large eggs at room temperature - 1 teaspoon of pure vanilla extract - 1 1/2 cups of whole wheat flour - 1 teaspoon of baking soda - 1 teaspoon of baking powder - 1 teaspoon of pumpkin pie spice - 1/2 teaspoon of fine salt - 1/2 cup of chopped walnuts or pecans (optional) - 1/2 cup of dark chocolate chips (optional) These ingredients come together to form a moist and tasty muffin. The pumpkin puree gives it a rich flavor and color. The applesauce helps keep the muffins moist without adding extra fat. Maple syrup or honey provides natural sweetness, while coconut oil adds a lovely richness. I love using whole wheat flour for a nutty taste and added fiber. Don’t worry if you want to mix things up—adding nuts or chocolate chips is a fun option! Each ingredient plays a role in making these muffins both healthy and delicious. {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Prepare a muffin tin by lining it with paper liners or using cooking spray. - In a large bowl, mix together pumpkin puree, applesauce, maple syrup or honey, melted coconut oil, eggs, and vanilla. - Use a whisk to blend until smooth and creamy. - In another bowl, whisk together whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt. - Ensure there are no lumps in the dry mix. - Gradually add the dry ingredients into the wet mix. - Stir gently until just combined. A few lumps are okay. - If you like, fold in chopped walnuts or dark chocolate chips. - Distribute the batter into muffin cups, filling each about three-quarters full. - Place the muffin tin in the oven and bake for 18-22 minutes. - Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. - Allow the muffins to cool for 5 minutes in the pan before transferring them to a wire rack. To make your muffins moist, use room temperature ingredients. This helps them blend better. Cold eggs or oil can lead to lumps. Also, do not overmix the batter. Gently stir until just combined. A few lumps are okay and will help keep the muffins fluffy. If you want to cut sugar, use lower glycemic options. Maple syrup or honey adds sweetness without spikes. You can also use gluten-free flour. This makes the muffins suitable for people with gluten issues. Just swap it one-to-one with whole wheat flour. For a lovely finish, dust your muffins with cinnamon. This adds a warm, inviting look. Arrange them on a pretty platter. You can serve with seasonal decorations like small pumpkins or colorful leaves. This makes your muffins even more appealing for fall. Pro Tips Use Fresh Pumpkin: For the best flavor, consider using fresh pumpkin puree instead of canned. Roast a small pumpkin, scoop out the flesh, and blend until smooth. Room Temperature Ingredients: Ensure your eggs and any other refrigerated ingredients reach room temperature before mixing. This helps create a smoother batter and better texture. Avoid Overmixing: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins, so leave a few lumps in the batter. Customize Your Mix-Ins: Feel free to experiment with different mix-ins such as dried cranberries, raisins, or even seeds for a variation on texture and flavor. {{image_4}} You can make your pumpkin muffins even tastier by adding spices. Try cinnamon or nutmeg for warmth. These spices bring out the pumpkin flavor. You may also add dried fruits. Cranberries or raisins add sweetness and texture. These simple changes can give your muffins a fun twist. If you follow a vegan diet, you can swap eggs for flax eggs. Just mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. You can also use applesauce instead of eggs. This keeps your muffins moist. For gluten-free muffins, use alternative flours like almond or oat flour. This way, everyone can enjoy your tasty treats. Want to boost the nutrition? Add seeds like chia or flax to the batter. They pack extra fiber and healthy fats. You can also mix in nuts for crunch. Chopped walnuts or pecans add a lovely texture. If you prefer nut butter, try adding it to the batter for richer flavor. Each mix-in creates a unique muffin experience. You can store unbaked muffin batter in the fridge. Use an airtight container. It lasts up to 24 hours. For longer storage, freeze the batter. Place it in a freezer-safe bag or container. It can freeze for up to three months. When ready to bake, thaw in the fridge overnight. Stir gently before using. Once your muffins are baked, let them cool completely. Store them in an airtight container. This keeps them fresh for longer. They taste best within three days at room temperature. If you need extra time, refrigerate them. They can last up to a week in the fridge. For longer storage, freeze the muffins. Wrap them tightly in plastic wrap, then place in a freezer bag. They stay good for up to three months. To reheat muffins, use an oven or a microwave. For the oven, preheat to 350°F (175°C). Place muffins on a baking sheet for 5-10 minutes. This warms them and keeps them moist. If you use a microwave, heat for 10-15 seconds. Check to ensure they don’t overheat. You want them warm, not dry. Enjoy your muffins fresh and tasty! To make these muffins vegan, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for one egg. Let it sit for a few minutes until it thickens. You can also use a plant-based milk like almond or soy milk instead of eggs. The other ingredients, like pumpkin puree and applesauce, are already vegan. Yes, you can use applesauce or mashed bananas. These options keep the muffins moist and add natural sweetness. They may change the flavor slightly, but they will still taste great. You can also try using butternut squash puree for a similar texture and taste. Muffins are done when a toothpick inserted into the center comes out clean. If it has a few moist crumbs, that's fine, too. Bake for 18-22 minutes at 350°F (175°C). Keep an eye on them, as ovens can vary. You can add nuts like walnuts or pecans for crunch. Dark chocolate chips add sweetness. A sprinkle of cinnamon or sugar on top before baking gives a nice finish. Cream cheese frosting is another tasty option if you want something sweeter. Yes, you can freeze these muffins. Let them cool completely, then wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer bag. They can last up to three months in the freezer. To enjoy, thaw them overnight in the fridge or warm them in the microwave. In this post, I shared a simple recipe for delicious pumpkin muffins. You learned about the needed ingredients, step-by-step instructions, tips for the best texture, and fun variations. You can feel free to adjust this recipe for different diets and tastes. Baking should be enjoyable and stress-free. With this guide, you have everything you need to create tasty muffins. Give it a try, and enjoy the fantastic flavors you can make in your kitchen.$

Wholesome Fall Pumpkin Muffins

Delightful and nutritious pumpkin muffins perfect for a wholesome snack or breakfast option.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

1 cup pure pumpkin puree
1 4 cup unsweetened applesauce
1 2 cup maple syrup or honey
1 4 cup coconut oil, melted
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 2 teaspoon fine salt
1 2 cup chopped walnuts or pecans
1 2 cup dark chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray.
In a large mixing bowl, combine the pumpkin puree, applesauce, maple syrup (or honey), melted coconut oil, eggs, and vanilla extract. Whisk until smooth and creamy.
In another bowl, whisk together the whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt until well mixed.
Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
If desired, fold in the chopped walnuts or pecans and dark chocolate chips.
Evenly distribute the batter among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes until a toothpick inserted comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Display the muffins on a charming platter and sprinkle a light dusting of cinnamon on top for an inviting, seasonal touch.

Keyword fall, healthy, muffins, pumpkin, snack