My go-to way of kicking off Pumpkin Week is to make the fluffiest and moistest pumpkin muffin you have ever tasted! This recipe has been waiting in the wings (weeks) until I have a chance to share it with you all.
In the past few days, I have been contemplating whether I should bake healthy pumpkin muffins instead of a healthy pumpkin loaf because sometimes I just want the whole thing. When it comes to this choice, however, muffins are the perfect portion control. Accordingly, I’m convinced that most people will agree with me.
Regardless of what you choose, these muffins will never disappoint you. You will know right away that they are going to be delicious since the pumpkin batter is thick and fluffy. It’s obvious from the moment they’re poured into the muffin tin that these will be the softest pumpkin muffins you have ever tasted.
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My favorite muffin is the pumpkin muffin at Dunkin’ Donuts. You have to try those muffins because they make the best pumpkin muffins in the whole world, according to me. Soft, filled with pumpkin spice, fluffy, and just so freaking good that during fall my mom and I would always stop and pick one up for ourselves.
Muffin Tips
The best thing about this pumpkin muffin recipe is how easy it is to make. It doesn’t require any mixer. To bake muffins, I want to share several key tips.
- Lining the muffin pan with paper liners or spraying the cups with nonstick cooking spray will prevent the muffins from sticking.
- All dry ingredients should be measured and placed in a mixing bowl. They should then be whisked together.
- Make sure you have room-temperature wet ingredients.
- The batter shouldn’t be over mixed when the dry and wet ingredients are combined. Consequently, your muffins will be dense, tough, and won’t rise as much.
- Make sure the muffin cups are about 3/4 full.
- Whenever I bake muffins, I sprinkle them with turbinado sugar before baking. It’s always nice to have that sparkly sugary crunch at the end!
- You don’t want to overbake the muffins. To remove them, insert a toothpick into the center and pull it out cleanly.
- Before eating the muffins, let them cool.
FAQs
How do I make my muffins fluffy?
When you make this recipe for healthy pumpkin muffins, use baking soda rather than baking powder substitutes. Be sure the baking soda you are using isn’t expired! Used baking soda shouldn’t be used!
Another thing you should be mindful of is not overmixing. We’ve already discussed the problem of overmixing causing muffins to be flat and dense!
Do I need muffin liners?
Muffin liners are not necessary if you have sprayed your non-stick pan with cooking spray! When it comes to muffins sticking to the pan, it is better to be safe than sorry. Make sure you use liners!
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Does pumpkin puree go bad?
Pumpkin puree goes bad! Open the pumpkin can and transfer the puree to a container that you can store in the compact refrigerator-freezer combo for up to seven days.
When you check the ‘best by’ or ‘expiration date’ on a canned pumpkin in your cupboard, you can determine whether it is still good. In simple terms, the ‘best by’ date refers to the date when the pumpkin should be used according to the manufacturer. When you check it for mold or smell, if neither is present, you should be fine! Throw the pumpkin in the trash if it’s past its “expiration date,” or rinse out the pumpkin can, take it to the recycle bin, and recycle it!
How to store these gluten-free pumpkin muffins?
You won’t be able to keep these low-fat pumpkin muffins around for long. I love snacking on them while drinking a Pumpkin Spice Latte! To maintain freshness, I keep these muffins in the fridge for up to a week. Keeping them out of the fridge will not prolong their life as much.
Healthy Pumpkin Muffins
A healthier pumpkin muffin with whole wheat grains and a natural sweetener. As light, fluffy, and delicious as those you'd find in a coffee shop, these pumpkin muffins are just as tasty.
Ingredients
- 2 Eggs
- ½ tsp Salt
- 1 tsp Baking soda
- ½ cup Maple syrup
- 1 tsp Vanilla extract
- 1 cup Pumpkin puree
- ¼ cup Milk of choice
- ⅓ cup Old-fashioned oats
- ⅓ cup Melted coconut oil
- 2 tsp Pumpkin spice blend
- 1 ¾ cup Whole wheat flour
- 2 tsp Turbinado (raw) sugar for a sweet crunch
Instructions
- Bake the bread at 325 degrees Fahrenheit (165 degrees Celsius). Use butter or non-stick cooking spray to grease all 12 cups of your muffin tin (I used a non-stick pan that required no grease).
- With a whisk, combine the oil and maple syrup or honey in a large bowl. Then, beat well the eggs. The pumpkin puree, the milk, the pumpkin spice blend, the baking soda, vanilla extract, and salt must be combined.
- Using a large spoon, mix the flour and oats in the bowl until just combined (some lumps are OK). You can now fold in any mix-ins you want, such as nuts, chocolate, or dried fruit.
- Make sure the batter is evenly distributed among the muffin cups. If you wish, sprinkle a tablespoon of oats on top of the muffins, along with raw sugar and/or pumpkin spice blend. Ensure that a toothpick inserted into the center of a muffin comes out clean after 22-25 minutes of baking.
- After the muffins are baked, place them on a cooling rack to cool. Once the muffins are cool, they become fragile. To loosen the muffins from the pan, run a butter knife along the outside edge.
- Resting these muffins for a few hours makes them even better! The cookies can be kept at room temperature for up to two days, and in the refrigerator for up to four days. They can be stored in a freezer-safe bag in the freezer for up to three months (just defrost each muffin individually).
Notes
None
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 182Total Fat: 7gSaturated Fat: 5.3gCholesterol: 31mgSodium: 220.2mgCarbohydrates: 25.7gFiber: 3.2gSugar: 8.7gProtein: 3.4g
