Mini Pumpkin Muffins
 
Prep time
Cook time
Total time
 
These whole grain pumpkin muffins are lower in added sugar and calories than most muffins, making them perfect for breakfast, snack time, or even dessert.
Author:
Recipe type: snack, breakfast
Serves: 36
Ingredients
  • Cooking spray
  • 2 cups white whole wheat flour or spelt flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • ½ cup packed light brown sugar
  • 1 tablespoon maple syrup
  • ¼ cup avocado, grapeseed, or organic canola oil
  • 2 large eggs
  • 1 cup pumpkin puree (look for BPA-free canned pumpkin)
  • 1 teaspoon vanilla extract
  • ¾ cup cultured milk (such as kefir, buttermilk, or non-dairy alternative)
  • TOPPINGS
  • Bittersweet chocolate chips (just 1-3 on each will do!)
  • Pecans
  • Pumpkin seeds
Instructions
  1. Spray mini muffin pans with cooking spray.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. Whisk together the flour through nutmeg in a medium bowl.
  4. In another, larger bowl, mix together the brown sugar, maple syrup, oil, and eggs. Whisk well to combine. Add the pumpkin and vanilla and whisk.
  5. Add half of the flour mixture to the sugar-pumpkin batter. Whisk until combined and then add the cultured milk and the rest of the flour. Mix until just combined.
  6. Using a spoon or a small scooper, scoop the batter into the muffin pan. Add a chocolate chip, pecan, or a few pumpkin seeds to the tops of each muffin, pressing them in slightly with your fingers.
  7. Bake for 10-12 minutes or until lightly browned and a toothpick inserted into the middle comes out clean.
  8. Cool on a wire rack and enjoy!
Notes
Refrigerate the leftover pumpkin puree in an airtight glass container and add it to pasta sauce, pancake batter, or curry.
Not sure you will use within a few days? Store it in the freezer!
Recipe by Hälsa Nutrition at https://halsanutrition.com/2015/02/mini-pumpkin-muffins/