Ingredients
Scale
- 1 ½ cups of canned pumpkin puree
- 2 large eggs
- ¾ cup of honey or maple syrup (for natural sweetness)
- ½ cup of unsweetened applesauce (adds moisture and reduces fat)
- 1 ½ cups of whole wheat flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of ground ginger
- ¼ teaspoon of salt
- Optional: chopped walnuts or pecans for added crunch
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.
- In a large mixing bowl, whisk together the pumpkin, eggs, honey or maple syrup, and applesauce until smooth.
- In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- If desired, fold in chopped nuts for added texture and flavor.
- Divide the batter evenly into the prepared muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Notes
- For extra flavor, top muffins with a sprinkle of cinnamon sugar before baking.
- You can substitute the honey or maple syrup with coconut sugar for a lower glycemic index.
- Includes optional nuts for added crunch and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Nut optional
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal Kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
