Not sure what is about those little things, but muffins seem to make a great little snack for kids and adults alike and also a good breakfast when served with favorite sides of berries (blueberries, strawberries).
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I have a no-fail recipe that I use (here) but I like to customize it with seasonal fruits according to the seasons (blueberries, cranberries). Not all the kids like add-ins in their muffins so I generally make two batches if I add something seasonal (one with fruit and one without). And Fall is the perfect time to add some pumpkins to your baking list. I do however feel though that the taste is not as sweet as other muffins but if you like pumpkins, you might like these.
I try to make muffins a little healthier by using a mixture of half All-Purpose Flour and half White Whole Wheat flour. We tend to enjoy these better rather than when they’re made from almond flour, all wheat flour or no flour at all (flour-less). I’ve tried almond flour muffins a couple times and let’s just say, they were a BIG fail! So for now, we’ll just stick to what we know and use our half and half blend of flour.
Be sure to choose 100% pure pumpkin, not pumpkin pie puree. I believe the puree has other ingredients add to it too. You can find this here.
Follow the recipe below to make these muffins. If you like making muffins and want to save some time making them, you can start with my basic muffin mix found here. Make it and store it in your pantry. Add the wet ingredients plus add-ins when ready to make. You are welcome!
Healthier Pumpkin Muffins
- 3/4 cup all-purpose
- 3/4 White Whole Wheat flour
- 2 tsp baking powder
- 1 tsp pumpkin spice (1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 cloves
- 1/2 cup canola oil
- 1/2 cup water or milk
- 1/4 to 1/3 cup honey
- 1 egg
- 1/2 cup all-natural canned pumpkin
- optional: pecans or walnuts, semi-sweet chocolate chips (we love Enjoy Life vegan brand)
- Preheat the oven to 400 degrees.
- Mix all the dry ingredients together in a bowl. Set aside.
- Mix the wet ingredients together in a separate bowl.
- Gently stir to combine dry ingredients into wet.
- Stir in nuts or chocolate chips or both, if desired.
- Divide batter in muffin tin cups. Sprinkle with additional nuts or chocolate chips.
- Bake 12-15 minutes or until muffins are lightly brown.
- Allow to cool about 5 minutes. Remove muffins to cooling rack.
- Enjoy warm or completely cooled. We like ours warm:)
Most times, we eat the muffins hot right out of the pan instead of letting them cool completely. The kids love them warm. But you can cool them and freeze for another day if you prefer. I usually do when I make a batch or two for freezing.
Freezer option: Muffins freeze nicely. Place cooled muffins in a freezer friendly dish or freezer bag. When ready to use, remove and heat up about 40 seconds. Or place muffins in the refrigerator overnight to defrost.
You can always tweak your muffins to what you prefer. Add less baking spices or add a little more pumpkin (1/4 cup more) or sugar rather than honey. In this case, substitute a half cup sugar in place of the honey. I’ve used pure cane sugar.
What do you think of these little goodies? Have you tried making pumpkin muffins before? Would love to know what you think of them in the comments.