Healthy Pumpkin Muffins Recipe – Learn with Experts:- Take pleasure in the reassuring scents of fall with these pumpkin muffins, which are not only tasty but also beneficial to your health. These muffins are perfect for a guilt-free dessert, a satisfying snack, or a breakfast that can be eaten on the run because they are full with healthful ingredients and bursting with wonderful pumpkin spice.
Healthy Pumpkin Muffins Recipe – Learn with Experts
Their versatility makes them suitable for any of these kinds of situations. It is not difficult to prepare them, and they will bring happiness to each and every member of the family!
Ingredients
- 1 ¾ cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pumpkin puree (canned or homemade)
- ½ cup maple syrup or honey
- ⅓ cup unsweetened applesauce
- 2 eggs
- ¼ cup unsweetened almond milk (or any milk of choice)
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Optional add-ins: chopped nuts, raisins, or chocolate chips
Also see : Chicken Nugget Recipe – Learn like a Pro
Instructions
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Line a muffin tin with paper liners or grease the tin with butter. The flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt should be thoroughly mixed together in a large mixing basin using a whisk until they are completely incorporated.
In a separate dish, combine the pumpkin puree, honey or maple syrup, applesauce, eggs, almond milk, melted coconut oil, and vanilla extract until the mixture is completely smooth. After adding the liquid ingredients to the dry ones, stir the mixture until it is almost completely incorporated. Take care not to over mix the items.
When using any of the optional add-ins, incorporate them into the batter in a gentle manner. Put the batter into the muffin tin that has been prepared, making sure that each cavity is approximately ¾ full. Cook for twenty-five to twenty-five minutes, or until a toothpick inserted into the centre of the cake comes out clean.
The muffins should be allowed to cool for five minutes in the pan before being transferred to a wire rack to finish cooling entirely.
Nutrition
- Calories: 150
- Total Fat: 5 g
- Saturated Fat: 3 g
- Cholesterol: 30 mg
- Sodium: 135 mg
- Total Carbohydrates: 24 g
- Dietary Fiber: 3 g
- Sugars: 10 g
- Protein: 4 g
Tips
By substituting a gluten-free flour blend for whole wheat flour, you can create a gluten-free alternative to the traditional flour. It is imperative that you use pumpkin puree rather than pumpkin pie filling, as the latter has additional sugars and spices. You are free to alter the sweetness to your liking by adding more or less honey or maple syrup, depending on your preferences.
Due to the fact that these muffins freeze nicely, you can prepare a batch in advance and then thaw them whenever you require them. If you want to add more texture and flavour to your dish, try experimenting with other add-ins such as chopped nuts, dried fruit, or even shredded coconut.
FAQ
Q.1) Can I substitute pumpkin pie spice for the individual spices?
There is a possibility that you might use one tablespoon of pumpkin pie spice in place of the cinnamon, nutmeg, and cloves that are called for in this recipe.
Q.2) Can I use vegetable oil instead of coconut oil?
In response to your inquiry, the answer is that you are perfectly able to use melted butter or vegetable oil as a substitute for coconut oil.
Q.3) Can I use a different sweetener instead of maple syrup or honey?
Instead of using honey or maple syrup, you can use brown sugar, coconut sugar, or granulated sugar. These are all acceptable substitutes. You can adjust the amount to suit your personal tastes in terms of flavour.
