Healthy Thanksgiving Pumpkin Muffins
172kcal
Ingredients
- 1 cup canned pumpkin puree
- 0.5 cup pure maple syrup
- 2 eggs, at room temperature
- 0.5 cup unsweetened applesauce
- 0.25 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 0.5 cup almond flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 1.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground ginger
- 0.25 tsp salt
- 0.33 cup chopped walnuts (optional)
Equipment
- muffin tin 12-cup capacity
- mixing bowls one for wet and one for dry ingredients
- whisk for smooth mixing
- spatula to gently fold and mix
- oven preheated to 350°F
- wire rack for cooling muffins
Method
- Preheat your oven to 350°F and lightly grease a 12-cup muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, applesauce, melted coconut oil, and vanilla until smooth and well combined.
- In a separate bowl, whisk the whole wheat flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently just until no streaks of flour remain. Don’t overmix.
- Fold in the chopped walnuts if using, then divide the batter evenly among the prepared muffin cups.
- Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back slightly when touched.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or store in an airtight container at room temperature for up to 3 days.
Nutrition
Calories172kcalCarbohydrates21gProtein4gFat8.5gSaturated Fat3.1gPolyunsaturated Fat1.2gMonounsaturated Fat3.4gCholesterol31mgSodium148mgPotassium180mgFiber3gSugar7gVitamin A5150IUVitamin C1.2mgCalcium43mgIron1.3mg
Notes
Feel free to fold in chopped cranberries, pecans, or dark chocolate chips. For a vegan version, swap eggs for flax eggs. These freeze well and reheat beautifully.