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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 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 18 Muffins
Calories 164 kcal
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.
Calories: 164 kcal | Carbohydrates: 22 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 6 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.5 g | Trans Fat: 0.01 g | Cholesterol: 1 mg | Sodium: 156 mg | Potassium: 49 mg | Fiber: 1 g | Sugar: 11 g | Vitamin A: 2135 IU | Vitamin C: 1 mg | Calcium: 31 mg | Iron: 1 mg