Healthy Pumpkin Muffins Recipe

Name: Healthy Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.25 cups whole wheat pastry flour or white whole wheat flour; 0.5 cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 0.5 teaspoons salt; 1 tablespoon cinnamon; 0.5 tablespoons ginger (powdered or fresh grated); 0.5 tablespoons pumpkin spice mix; 2 large eggs; 0.75 cups white sugar; 0.5 cups dark brown sugar; 7.5 ounces pumpkin puree (half of small can); 0.5 cups canola oil; 0.5 tablespoons vanilla extract; 0.25 cups apple cider; 0.5 cups dried cranberries, low sugar preferable (optional)

Servings: persons

1.25 cups whole wheat pastry flour or white whole wheat flour
0.5 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
0.5 teaspoons salt
1 tablespoon cinnamon
0.5 tablespoons ginger (powdered or fresh grated)
0.5 tablespoons pumpkin spice mix
2 large eggs
0.75 cups white sugar
0.5 cups dark brown sugar
7.5 ounces pumpkin puree (half of small can)
0.5 cups canola oil
0.5 tablespoons vanilla extract
0.25 cups apple cider
0.5 cups dried cranberries, low sugar preferable (optional)

1
Preheat the oven to 350F and spray a 12-cup muffin pan with baking spray.
2
Whisk together both flours, baking soda, baking powder, salt, and spices in a large bowl.
3
In a smaller bowl, whisk together the eggs and sugars until the eggs are smooth and lighter yellow. Add the pumpkin, oil, vanilla, and cider and whisk until smooth.
4
Pour the wet ingredients into the dry (and the cranberries if desired) and gently stir with a spatula to mix, being careful not to over-mix. If desired, let sit for 15 minutes to allow gluten to relax and starches to hydrate.
5
Spoon the mixture evenly into 12 muffin cups (about 3/4 full) and bake for 25-30 minutes, until a toothpick comes out clean.
6
Let cool and remove from the pan.

890

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1.25 cups whole wheat pastry flour or white whole wheat flour, 0.5 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, Healthy Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Healthy Pumpkin Muffins

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