Healthy Pumpkin Muffins

These Healthy Pumpkin Muffins are made with whole wheat flour, nutrient-packed pumpkin, are lower in sugar, and are loaded with delicious pumpkin spices.

Course Breakfast

Cuisine American

Keyword Pumpkin Spice Morning Muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings Muffins

Calories 164kcal

Ingredients

2 tablespoons flaxseed, ground
1/3 cup water
1 3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger, ground
1/2 cup coconut oil
1 teaspoon vanilla extract
1/2 cup sugar
1 cup pumpkin, canned
3/4 cup mini chocolate chips

Instructions

Preheat oven to 375 degrees. Line muffin tin with paper liners or grease muffin tin cups.
Whisk together the flax and water; allow to thicken.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger. Set aside.
In another bowl, melt the coconut oil and then add the vanilla and the flax mixture together. Mix in the sugar and pumpkin puree. Blend well.
Gradually add the pumpkin mixture into the flour mixture and stir until just combined; avoid over-mixing. Gently fold in the chocolate chips.
Scoop batter into muffin cups evenly and bake for 20 minutes or until a toothpick inserted comes out clean.
Allow to cool for 5-10 minutes on a cooling rack. Leftover muffins can be stored in the fridge for a few days or in the freezer for a month.

Nutrition