Description
Low fat, low sugar, super healthy Pumpkin Muffins. Delicious and nutritious, these babies pack a whack of nutrition, PLUS spicy pumpkin goodness!
Ingredients
Scale
- 1 1/2 cups whole wheat flour (substitute: Spelt Flour)
- 1 tablespoon Pumpkin Spice (see link above)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs (substitute: flax eggs, see note)
- 1/3 cup maple syrup or honey (substitute: brown sugar)
- 1/3 cup applesauce (substitute: melted butter, vegetable oil)
- 1 cup pumpkin puree
- 1/2 cup trail mix
- 1 tablespoon coarse sugar (optional)
- 1/2 teaspoon pumpkin spice (optional)
Instructions
- Preheat oven to 350⁰F (or 175⁰C). Prepare muffin pan; either coat with non-stick spray or line with paper muffin liners. Reserve until needed.
- Combine dry ingredients – flour, baking powder, baking soda, salt and 1 tablespoon pumpkin spice – in a largish mixing bowl.
- Whisk eggs in separate bowl until broken and creamy. Add maple syrup, applesauce and pumpkin puree and mix until combined.
- Add wet mix to dry, gently folding with a spatula two or three times before adding the trail mix. Mix lightly until *just* combined.
- Portion evenly into paper lined or non-stick muffin pans. Combine sugar and pumpkin spice in separate small bowl and sprinkle on top prior to baking (optional).
- Bake at 350⁰F (or 175⁰C) for 20 – 25 minutes or until a toothpick inserted in the center comes away clean. Cool. Eat. Pat yourself on the back for making something healthy.
Notes
Flax Eggs: 1 tablespoon of flax seed blended with 1 tablespoon of boiling water / egg. Blend with immersion blender until thick and smooth, about 1 minute. Flax eggs makes for an easy, plant based egg substitute in most simple baking.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Baking
- Cuisine: American