Naturally sweetened and rich in fibre, these healthy pumpkin muffins are a delicious treat with all of the flavours of fall!
There is a misconception that all muffins are unhealthy, but I need you to know, that is not the case. In truth, muffins can be both a healthy choice and an unhealthy choice, it all depends on the ingredients that they were made with! When loaded with vegetable oils, refined flours and refined sugar, they are certainly a less than ideal choice, but when made with real food any muffin has a place in a healthy diet.
These healthy pumpkin muffins are packed full of fibre from whole grains and pumpkin puree, while maple syrup and molasses are natural sweeteners that help to bring out all of the flavours of the fall spices. This recipe calls for milk and butter, which are both a source of nutrients and healthy fats, however, if you needed to make the recipe dairy-free, simply swap the milk for almond milk and the butter for olive oil.
These healthy pumpkin muffins are naturally sweetened with maple syrup and rich in fibre making them a delicious breakfast or snack the whole family is sure to love!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Cuisine: Vegetarian
- 2 cups stoneground, unbleached flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1 cup pumpkin purée
- 2 eggs
- 1/2 cup milk
- 1/3 cup butter, melted, plus more for greasing
- 1/2 cup maple syrup
- 2 tablespoons molasses
- 1 teaspoon vanilla extact
- Preheat the oven to 350°F and grease a muffin tin with butter.
- In a large bowl, combine all of the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and stir until well incorporated.
- In a seperate medium bowl, combine all of the wet ingredients; pumpkin purée, eggs, mik, butter, maple syrup, molasses, and vanilla, and whisk to combine.
- Transfer the wet ingredients to the dry ingredients and whisk well until the batter is smooth and there are no lumps.
- Divide the batter evenly across the muffins cups.
- Transfer the muffin tin to the oven and bake for 22-25 minutes until a toothpick inserted into a muffin comes out clean.
- Once baked, allow to cool slightly, then transfer the muffins to a cooling rack and allow to cool to room temperature.
- The muffins can be served immediately, stored at room temperature for 2 days, in the fridge for up to 5 days or frozen for up to 3 month.
DAIRY-FREE OPTION: Swap the milk for almond milk and butter for olive oil.
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