Healthier Pumpkin Muffins Food
HEALTHY PUMPKIN MUFFINS
Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened! These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Recipe yields 12 muffins.
Provided by Cookie and Kate
Categories Baked Good
Time 33m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Nutrition Facts : ServingSize 1 muffin, Calories 190 calories, Sugar 8.7 g, Sodium 220.3 mg, Fat 7.2 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 27 g, Fiber 3.5 g, Protein 3.8 g, Cholesterol 31 mg
HEART-HEALTHY PUMPKIN MUFFINS
These muffins make a nice light breakfast or snack when the weather turns cool! This recipe was developed by the Wake Forest University - Baptist Medical Heart Center in Winston-Salem, North Carolina.
Provided by D. Todd Miller
Categories Quick Breads
Time 28m
Yield 12-15 muffins, 12-15 serving(s)
Number Of Ingredients 13
Steps:
- Sift together flour, baking powder, salt and spices. Add raisins and stir to coat with flour. Set aside.
- Mix brown sugar, oil and molasses; add milk, egg, and pumpkin; blend well.
- Stir in flour mixture, blending only until flour disappears. Fill greased muffin pans.
- Bake at 375 degrees F for 16 to 18 minutes.
Nutrition Facts : Calories 259.1, Fat 5, SaturatedFat 0.8, Cholesterol 0.5, Sodium 243.5, Carbohydrate 50.7, Fiber 1.3, Sugar 28.7, Protein 4.1
HEALTHY PUMPKIN MUFFINS
These healthy pumpkin muffins are naturally sweetened and made with whole wheat pastry flour, rolled oats, yogurt and fall spices. They're perfectly moist and fluffy and come together quickly.
Provided by Brittany Mullins
Categories Breakfast
Time 32m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line a muffin tin with silicone or paper liners.
- Whisk together the pumpkin puree, honey, greek yogurt, oil, eggs and vanilla in a large bowl.
- Combine the flour, oats, pumpkin pie spice, baking soda and salt in a medium mixing bowl.
- Add the dry ingredients into the bowl with the wet ingredients and mix until just combined. There may be a few lumps, that's totally fine. Just don't over mix!
- Divide the batter evenly between muffin cups. Sprinkle a few oats on the tops of each muffin.
- Bake muffins for 22 to 24 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. Once cool enough to handle, remove from the muffin tin and to cool completely.
- They'll keep at room temperature for up to 2-3 days, or in the refrigerator for 4-5 days. They keep well in the freezer in a freezer-safe container for up to 3 months.
Nutrition Facts : ServingSize 1 muffin, Calories 204 kcal, Carbohydrate 40 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 187 mg, Fiber 4 g, Sugar 18 g, UnsaturatedFat 2 g
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